5 Ingredients or Fewer

Summer Squash Scrambled Eggs

August 19, 2015
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Photo by savorthis
  • Serves 3-4
Author Notes

From my father, to my husband, to my daughter, I have had my share of experience in trying to add (hide) more vegetables into dishes. I started by burying zucchini noodles in a rich cheese sauce, then moved on to adding it to meatballs and have recently been mixing it into eggs. This last trick is my favorite as the subtle sweetness of the squash is a great partner to the eggs and the texture becomes almost velvety. My daughter will eat "green eggs" with blended kale mixed in, but she will not eat regular eggs with bits of green mixed in. So when I make these for her, I peel the zucchini first and it blends right in. Last year when I had a zucchini bounty, I grated it, squeezed it and froze it in a cupcake tray so I could pull out zucchini hockey pucks later. This is also a great way to get more water out of the zucchini. —savorthis

What You'll Need
  • 1 tablespoon butter
  • 1/2 medium zucchini, grated
  • 1/4 yellow onion, diced
  • 4 eggs, well mixed
  • 1 ounce parmesan, grated
  1. Gently salt the zucchini, toss and let it sit while you prep the rest. Squeeze as much liquid as you can from the zucchini. Heat the butter in a nonstick (or well seasoned pan) and saute the zucchini and onion until it begins to just brown. Pour in the eggs and vigorously stir, scraping the edges, to form small curds. Salt lightly. Sprinkle in the cheese, mix to combine and cook to desired doneness (I prefer mine with just a hint of glossiness left). Top with fresh black pepper.

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