A few years ago I realized that if I eat vegetables for breakfast, I'm more likely to satisfy my daily vegetable requirement.
My personal goal is "5 by 5" - that is, five servings of fruits or vegetables by 5pm.
Why 5pm? Because I'm often so tired by the end of the day that all I want is a bowl of cereal.
To that end, I have come up with a million ways to include veggies in my morning meal. This simple scramble uses up a lot of zucchini - a note for those of you with enthusiastic gardens.
Click here for more about "5 by 5"
Zucchini scrambled eggs with feta
This vegetarian scramble gets your day off to a healthy start. My version goes heavy on the zucchini and light on the cheese, but feel free to add more cheese if you prefer.
- 2 teaspoons olive oil
- 1 1/2 cups fresh zucchini, grated
- 2 green onions, chopped
- 1 clove garlic, minced
- 2 eggs, beaten
- 1/4 cup feta cheese, crumbled
- salt and pepper to taste
Heat a skillet over medium-high heat. Add the olive oil, zucchini, and green onions, and cook about 10 minutes, until the zucchini is soft, has released its water, and is starting to brown. If there is still excess liquid in the zucchini, pour it off before the next step.Add the garlic to the zucchini mixture and cook another 2 minutes. Pour in the eggs and cook, scrambling the mixture in the pan with a spatula or wooden spoon. When the eggs are almost set, add the feta cheese and cook until the cheese is melting and the eggs are cooked to your liking. Remember that the moisture in the zucchini will keep the eggs looking somewhat wet even after they're actually done.Tip the scramble onto a plate and season with salt and pepper. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 1 serving