Sunday, October 23, 2016

Scrambled Eggs with Zucchini and Onions

Scrambled Eggs with Zucchini and Onions

This is a fairly simple recipe. It is sautéed zucchini and onions, and scrambled eggs, topped with fresh basil.

1/2 small zucchini, thinly sliced
2 Tablespoons chopped onions
1 Tablespoon Olive oil
1 Tablespoon unsalted butter
2 large eggs
salt and pepper to taste
1/4 cup grated Parmesan cheese
1 Tablespoon fresh basil, sliced

1. Heat olive oil in small frying pan. Add chopped onion, and once onion is soft, add sliced zucchini.

2. Saute until zucchini is somewhat browned. Set aside.

3. Melt butter in second small frying pan.

4. Whisk eggs until frothy; add Parmesan cheese, salt and pepper, and stir. (If you do not have fresh basil available, add a little dried basil.)

5. Cook eggs over medium heat, stirring with spatula. If using iron frying pan, lower heat gradually as pan retains heat.

6. When eggs are mostly set, add zucchini mixture and stir.

7. Serve topped with sliced fresh basil.

Adapted from The Joy of Cooking.