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Vegetable Egg Scramble

This vegetable egg scramble involves whisking eggs with sautéed vegetables in a single pan, resulting in a soft and slightly creamy mixture combined with crispy bits of vegetables. The final dish has a fluffy texture with colorful bits of vegetables, offering a simple, nourishing breakfast or snack option.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Home-style
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs beaten
  • 1 cup zucchini diced
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce for flavor
  • 1 tablespoon oil for sautéing

Equipment

  • Frying pan
  • Spatula
  • Mixing bowl

Method
 

  1. Chop the zucchini into small, even pieces and mince the garlic cloves. Crack the eggs into a mixing bowl and whisk until fully combined and slightly frothy.
    4 large eggs
  2. Heat the oil in a frying pan over medium heat until shimmering and fragrant. Add the diced zucchini and minced garlic, sautéing until the zucchini is just tender and edges start to golden, about 3-4 minutes.
    4 large eggs
  3. Pour the beaten eggs evenly over the sautéed vegetables, letting the mixture spread out across the pan. Let it cook undisturbed for about 1-2 minutes until the edges begin to set and the bottom is starting to turn golden.
    4 large eggs
  4. Gently stir or fold the eggs and vegetables together, allowing the eggs to cook through but stay moist and fluffy. Continue cooking for another 2-3 minutes until the eggs are just set and slightly creamy.
  5. Drizzle the soy sauce over the scramble and give everything a gentle stir to incorporate the flavors evenly. Cook for an additional 30 seconds until fragrant.
    4 large eggs
  6. Remove the pan from heat and transfer the scramble to a plate, letting it rest for a moment. Serve hot, garnished with any additional herbs or toppings if desired.

Notes

Feel free to add other leftover vegetables or adjust soy sauce to taste for a personalized touch.