Prepare the Zucchini: Grate or finely chop the zucchini. If you prefer a more textured scramble, chopping it into small cubes works well.
Cook the Zucchini: Heat a non-stick pan over medium heat and lightly grease it with olive oil. Add the zucchini and sauté for 3-4 minutes until it softens and begins to lightly brown.
Add the Eggs: Crack the eggs into the pan with the zucchini, stirring occasionally to scramble them together. Cook until the eggs are set and cooked to your desired consistency.
Add the Tomato and Season: Stir in the diced tomato and cook for another 1-2 minutes. Season with salt to taste.
Serve and Enjoy: Once everything is well combined and cooked through, serve your zucchini and egg scramble hot.
Serving and Storage Tips:
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