Add garden fresh zucchini to your scrambled eggs in the morning for a boost of fiber and nutrition! Scrambled Eggs with Zucchini are absolutely delicious mixed with fresh basil, fresh spinach, sliced white onion and feta cheese!
This recipe can be enjoyed any time of year. However, a zucchini scramble is the perfect breakfast recipe to whip up in mid-summer when gardens are abundant with fresh zucchini and basil.
If you're looking for zucchini recipes then you need to try my Creamy Broccoli and Zucchini Soup and my amazing Sautéed Zucchini and Onions Recipe!
My Scrambled Eggs with Zucchini recipe is a light and filling, high protein breakfast option. It is a naturally gluten free recipe that only requires a few minutes of prep time.
Not only is this zucchini scramble delicious, but it's easy too! After a little bit of chopping and dicing, you simply throw everything into your frying pan and mix it together.
Serve these delicious scrambled eggs alongside my Air Fryer Breakfast Potatoes and a Matcha Chai Oat Milk Latte!
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Ingredients
- Zucchini - You'll need 1-2 medium sized zucchini for this recipe. Chop the zucchini into large bite sized pieces.
- Fresh spinach - I LOVE adding fresh, sautéed spinach to scrambled eggs. It is such an easy and simple way to add veggies to your breakfast.
- Onions - You can use either white onion or yellow onion for this recipe.
- Fresh basil - FRESH is a must! Dried basil just won't cut it in this recipe.
- Eggs - You'll need to use 6 large eggs for this recipe.
- Feta cheese - Have you ever tried low-fat feta cheese? I have. By accident. It's disgusting. Don't waste your money. Buy the full fat stuff and thoroughly enjoy every bite of the rich, salty flavor!
- Salt & Pepper - Add salt and pepper to taste. I prefer kosher salt and fresh ground black pepper.
Equipment needed
- Large frying pan - I prefer to use a high quality stainless steel frying pan or my Lodge Cast Iron Casserole Dish.
- Medium-sized mixing bowl
- Cutting board and chopping knife
- Measuring cups
How to make
Step 1: Prepare your ingredients. Thinly slice the onions. Chop the zucchini. Dice the basil. Crack your eggs into the mixing bowl and scramble with a whisk.
Step 2: Add 1 tablespoon of butter, the sliced onion and chopped zucchini to your hot skillet. Sauté until tender, about 10 minutes.
Step 3: Remove the cooked vegetables from the frying pan. Add the remaining tablespoon of butter and let it get hot and sizzling. Pour the whisked eggs into the hot frying pan.
Step 4: Once the eggs are about 80% cooked, add in the handful of spinach and fold the spinach into the eggs until the spinach is wilted. Add the cooked onions and zucchini back into the pan. Mix the scrambled eggs, spinach, onions and zucchini until combined. Gently fold in the fresh basil and the feta cheese. Remove from heat, add salt and pepper to taste and serve.
Substitutions and variations
Cheese: If you don't care for feta cheese then goat cheese, mozzarella cheese, parmesan cheese or sharp cheddar cheese would all be delicious options.
Vegetables: Summer squash can easily be substituted for zucchini in this egg and zucchini scramble recipe. The spinach could also be eliminated if you don't have any on hand. My substitutes for arugula and substitutes for swiss chard posts will give you lots of ideas for different fresh leafy greens to add to egg scrambles.
Herbs: Fresh parsley can be substituted for the fresh basil in this recipe.
Additional add-ins: I think sliced red bell peppers, green bell peppers, orange bell peppers, asparagus, mushrooms or cherry tomatoes would all be delicious added to scrambled eggs!
Storage and reheating
How to store: Store leftover scrambled eggs with zucchini in a glass, air-tight container in the refrigerator for 3-4 days.
How to reheat: You need to be careful when reheating eggs because you don't want them to burn or overcook. I think the best way to reheat scrambled eggs is in the microwave for 30 seconds to 1 minute at a time.
Serving suggestions
Egg and vegetable scrambles are delicious served with Dutch oven no-knead bread, BLT bagels, English muffins, crockpot steel cut oats with apples, fresh fruit, hot coffee or tea, air fryer breakfast potatoes, bacon, and sausage.
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Scrambled Eggs with Zucchini
Add garden fresh zucchini to your scrambled eggs in the morning for a boost of fiber and nutrition! Scrambled Eggs with Zucchini are absolutely delicious mixed with fresh basil, fresh spinach, sliced white onion and feta cheese!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: breakfast
- Method: stove top cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons butter (divided)
- ⅓ cup thinly sliced white onion
- 2 cups chopped zucchini
- 6 eggs
- 1 cup fresh spinach
- ½ cup feta cheese
- 2 tablespoons diced fresh basil
- Salt and pepper
Instructions
- Crack the eggs into a medium sized mixing bowl. Whisk to combine.
- Add 1 tablespoon of butter, the onions and the zucchini to a hot skillet. Sauté over low heat for about 10 minutes, until the onions and zucchini are soft and cooked through.
- Remove the onions and zucchini from the pan and set aside. Add the remaining tablespoon of butter to the frying pan. When the butter is melted and sizzling, pour the whisked eggs into the frying pan.
- Gently scramble the eggs as they are cooking, over low heat. Once the eggs are about 80% cooked, fold the fresh spinach into the scrambled eggs. Continue cooking until the spinach is wilted.
- Add the cooked onions and zucchini back into the pan, along with the fresh basil and feta cheese. Stir the ingredients together to combine.
- Remove from heat, add salt and pepper to taste and serve!
Nutrition
- Serving Size:
- Calories: 216
- Sugar: 1.6 g
- Sodium: 285.9 mg
- Fat: 17 g
- Carbohydrates: 3.1 g
- Fiber: 0.5 g
- Protein: 12.7 g
- Cholesterol: 311 mg
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Jamie says
This is going to be perfect for a summer breakfast!
Swathi says
Zucchini feta breakfast skillet
Brianna says
Trying to eat more veggies, the breakfast skillet is great!
Lindsay Howerton says
I LOVE vegetables for breakfast!! This is a fabulous way to get them in early in the day. Yum!!
JIll says
Love these flavors for breakfast!
Laura says
The feta is so good in this recipe. I'm skipping the chedder in my eggs from now on.
Sondra Barker says
Such a delicious garden recipe! Amazing for breakfast!
Angela says
This recipe is a great way to use all the zucchini out of the garden. Delicious!
Jeri says
What a great recipe to use zucchini and spinach, so delicious!
Leslie says
Great breakfast recipe!