Scrambled Eggs with Zucchini
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
sliced 1/8- to 1/4-inch thick
or to taste
salt and ground black pepper to taste
Stir the eggs and Parmesan cheese together in a bowl; set aside.
Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.
There are no reviews for this recipe yet, use a form below to write your review