Art_Of_Entertaining_2016

All Things Italian
Zucchini Scrambled Eggs
Zucchinis are a very versatile, low caloric and delicious vegetable. I picked about 4 zucchini from my garden and sautéed them up with
my salmon dinner. I quickly packed up the unused zucchini for my breakfast. I remember making zucchini scrambled egg sandwiches
with fresh Italian bread with my grandmother and we enjoyed every bite together. This morning I made a big pot so I can snack on
throughout the day. This recipe is using left over zucchini. If you want to sauté up the zucchini in a little olive oil, salt and pepper for
about 8 minutes they will be ready for your breakfast. This is how I made this simple and delicious breakfast
Ingredients
• 6 large eggs
• 1/4 cup low fat milk or coconut milk
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1 cup left over zucchini, cut and cooked
• 3 tablespoons fresh parmesan cheese (optional)
• 1 tablespoon organic unsalted butter
Directions
1. In a large bowl whisk eggs, milk, salt and pepper together very
well. For about 2 minutes.
2. Heat a large sauté pan over medium heat. Once pan is hot
then add butter. Let it melt but not start to brown. Using the
handle of the sauté pan give a swirl to distribute the melted
butter.
3. Add in eggs, zucchini and parmesan cheese.
4. Using a wooden spoon carefully stir the egg mixture starting from the edge of the pan and move towards the center with your hand on
the handle tilting the pan.
5. Cook eggs until they are not runny and almost firm. They will continue to cook once you turn the stove top off and prepare to serve
this delicious breakfast or anytime snack!
Note: If you are going to make an Italian sandwich go and check your garden for ripe tomatoes. They go great with this breakfast!
Don’t forget to sprinkle a little extra parmesan cheese!! YUMMY
© Cindy’s Table
www.CindysTable.com
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