Italian Egg and Zucchini Scramble

A flavorful low-carb breakfast scramble with zucchini, eggs, and Italian herbs.

Ingredients

• 6 large Eggs
• 1 medium, diced Zucchini
• 1 tbsp Olive oil
• 1 tsp Italian seasoning
• 1/2 tsp Garlic powder
• Pinch (optional, for heat) Red pepper flakes
• 2 tbsp, chopped Fresh basil
• Pinch (optional, adjust to taste) Salt
• Pinch (optional, adjust to taste) Black pepper
• 2 tbsp, grated (optional) Parmesan cheese

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat.
2. Add diced zucchini and cook until slightly softened and lightly browned, about 5-7 minutes. Adjust heat as needed to avoid burning.
3. In a bowl, whisk together eggs, Italian seasoning, garlic powder, red pepper flakes (if using), salt (optional), and pepper (optional).
4. Pour the egg mixture into the skillet with the zucchini.
5. Cook, stirring gently, until the eggs are mostly set but still slightly moist. Avoid overcooking to maintain a creamy texture.
6. Stir in the fresh basil and sprinkle with parmesan cheese (if using) just before serving.
7. Serve immediately.

Cuisine: Italian

Suitability: low-carb,low-sodium

Prep Time: 10 mins

Cook Time: 15 mins

Serving Size: 4

Meal Type: breakfast