Name: Scrambled Eggs with Zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons butter (divided); 1/3 cup thinly sliced white onion; 2 cups chopped zucchini; 6 eggs; 1 cup fresh spinach; 1/2 cup feta cheese; 2 tablespoons diced fresh basil; Salt and pepper

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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!

Zucchini, eggs, spinach and feta cheese scrambled in a red skillet with handles, scooped with a wooden spoon.

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 Zucchini Soup and my amazing Sautéed Zucchini 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
Equipment needed
How to make
Substitutions and variations
Storage and reheating
Serving suggestions
Breakfast recipes you might also like
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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.

Sautéed zucchini and onion in a red skillet.

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.

All ingredients scrambled together in a red skillet.

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 fresh bread, bagels, English muffins, oatmeal, fresh fruit, hot coffee or tea, potatoes, bacon and sausage.

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