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Scrambled Eggs With Zucchini

Scrambled Eggs With Zucchini recipe image
This quick and comforting dish transforms simple pantry staples into a satisfying meal. Tender zucchini cooks down in butter, creating a soft base for fluffy scrambled eggs infused with a hint of chile powder. The addition of Monterey Jack cheese adds a creamy, melty richness that ties the flavors together beautifully. It&# 226;ÂÂs a perfect weeknight breakfast, brunch, or light dinner thatâÂÂs ready in under twenty minutes. The subtle kick from the chile powder complements the mild sweetness of the zucchini, while the eggs provide a smooth, comforting texture. Ideal for busy mornings or when you crave something warm and hearty without the fuss.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 295.6
Dietary: Gluten-free, Vegetarian
Description
This quick and comforting dish transforms simple pantry staples into a satisfying meal. Tender zucchini cooks down in butter, creating a soft base for fluffy scrambled eggs infused with a hint of chile powder. The addition of Monterey Jack cheese adds a creamy, melty richness that ties the flavors together beautifully. It&# 226;ÂÂs a perfect weeknight breakfast, brunch, or light dinner thatâÂÂs ready in under twenty minutes. The subtle kick from the chile powder complements the mild sweetness of the zucchini, while the eggs provide a smooth, comforting texture. Ideal for busy mornings or when you crave something warm and hearty without the fuss.
Ingredients
  • 1 cup Zucchini, coarsely chopped
  • 1/2 teaspoon Chile powder
  • 2 tablespoon Margarine or butter
  • 1/4 teaspoon Salt
  • 6 ea Large eggs
  • 1 dash Pepper
  • 1/4 cup Milk
  • 1/2 cup Monterey Jack cheese, shredded
Directions
  1. 1
    Heat the margarine or butter in a medium skillet over medium heat.
  2. 2
    Add the coarsely chopped zucchini and cook for 4 to 5 minutes, or until almost tender.
  3. 3
    Meanwhile, in a bowl, beat the eggs, milk, chile powder, salt, and pepper with a fork until well combined.
  4. 4
    Stir half of the shredded cheese into the egg mixture.
  5. 5
    Pour the egg mixture over the zucchini in the skillet.
  6. 6
    Reduce heat to low and cook without stirring until the eggs start to set on the bottom and sides of the skillet.
  7. 7
    Lift and fold the eggs with a spatula so that the uncooked part runs under the cooked part.
  8. 8
    Continue lifting and folding for about 5 minutes more, or until the eggs are cooked through but still glossy and moist.
  9. 9
    Sprinkle with the remaining cheese and serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 295.6kcal
% Daily Value *
Total Fat 22.0g34%
Saturated Fat 6.8g34%
Cholesterol 559.8mg187%
Sodium 273.7mg12%
Total Carbohydrate 4.3g2%
Dietary Fiber 0.6g3%
Sugars 3.7g
Protein 20.8g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use about 2 ounces of shredded cheese for the best melt and flavor.

For a richer flavor, use butter instead of margarine.

This dish pairs well with warm tortillas, toast, or fresh salsa.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of milk to restore creaminess.

If you prefer a spicier kick, increase the chile powder to 1 teaspoon or add a diced jalapeño with the zucchini.

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Read it online: https://www.chefs-mate.com/recipe/scrambled-eggs-with-zucchini/