Scrambled Eggs with Sautéed Mushrooms & Zucchini
Ingredients (Serves 1–2)
For the vegetables
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1 tablespoon olive oil or butter
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1 cup mushrooms (button or cremini), sliced
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½ medium zucchini, sliced into rounds or half-moons
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1 small shallot or ¼ onion, finely chopped
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Salt, to taste
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Black pepper, to taste
For the eggs
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4 large eggs
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2 tablespoons milk or cream (optional, for creamier eggs)
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¼ teaspoon salt
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¼ teaspoon black pepper
For garnish
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Fresh parsley or chives, finely chopped
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Optional: avocado slices or toast for serving
Instructions
1. Sauté the vegetables
Heat olive oil or butter in a skillet over medium heat.
Add the chopped shallot or onion and cook for about 1–2 minutes until softened.
Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and turn golden.
Add the zucchini slices, season lightly with salt and pepper, and cook for another 2–3 minutes until tender but still slightly firm.
Transfer the vegetables to a plate and set aside.
2. Prepare the eggs
In a bowl, whisk together eggs, milk (if using), salt, and black pepper until well combined.
3. Scramble the eggs
Reduce heat to low–medium.
Add a small amount of butter or oil to the same pan.
Pour in the eggs and let them sit undisturbed for about 20–30 seconds.
Gently stir with a spatula, pushing the eggs from the edges toward the center.
Continue cooking slowly until the eggs are just set but still soft and creamy.
4. Combine
Return the sautéed mushrooms and zucchini to the pan.
Fold gently into the eggs and cook for another 30–60 seconds, just to warm through.
5. Finish and serve
Remove from heat immediately.
Garnish with fresh herbs and extra black pepper if desired.
Serve warm, with avocado slices or toast on the side.
Tips
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Keep the heat low for soft, creamy scrambled eggs.
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Do not overcook; the eggs will continue to set after removing from the pan.
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Add grated cheese if you want a richer version.