Zucchini scrambled eggs
Small zucchini cubes add a mild vegetable sweetness to scrambled eggs. Cook off their moisture before adding eggs and stir slowly for soft, fully cooked curds.
20 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oil in a nonstick pan. Cook zucchini for 5–6 minutes until tender and excess moisture evaporates.
- 02
Step 2
Whisk eggs with milk, salt and pepper. Lower heat and pour into the pan.
- 03
Step 3
Stir slowly with a spatula for 3–4 minutes until eggs are set with no liquid remaining. Fold in dill and serve immediately with bread.
Make it your own.
- Use low heat after adding eggs; a very hot pan makes small, rubbery curds.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
