This Zucchini and Egg Whisk is a perfect fusion of flavors and textures, offering a nutritious and delicious meal option for any time of the day. The grated zucchini adds a fresh, slightly sweet note that complements the richness of the eggs.
Ingredients
- 2 medium zucchinis
- 4 large eggs
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh herbs (such as parsley, basil, or chives)
- 1/2 cup diced onion
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the Zucchini: Wash the zucchinis thoroughly and grate them using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out the excess moisture.
- Cook the Vegetables: Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Add Zucchini: Stir in the grated zucchini, and cook for about 5-7 minutes until the zucchini is tender and most of the moisture has evaporated. Season with salt and pepper to taste.
- Whisk Eggs: In a medium bowl, whisk the eggs together until well combined. Add the Parmesan cheese and fresh herbs, and stir to combine.
- Combine and Cook: Pour the egg mixture into the skillet with the zucchini. Stir gently to combine and let the mixture cook, without stirring, for about 2-3 minutes, until the edges start to set. Then, gently stir the mixture, allowing the uncooked eggs to flow to the bottom of the skillet. Continue cooking, stirring occasionally, until the eggs are fully cooked but still soft, about 5 more minutes.
- Serve: Once the eggs are cooked to your liking, remove the skillet from the heat. Serve immediately, garnished with extra fresh herbs or a sprinkle of Parmesan if desired.
