Zucchini Scramble with Cheddar and Tomato
This breakfast scramble makes great use of fresh, summer produce. The warm, savory zucchini and cheddar scramble is complemented well by cool, refreshing diced tomatoes. Basil or bacon (for non-vegetarians) would be a good addition to this scramble if you have some on hand.
Makes 1 serving
1/2 medium sized zucchini
1/2 cup chopped tomato
2 tbsp chopped white onion
2 eggs, beaten
1/2 oz sharp cheddar, grated
Olive oil, salt and pepper
- Heat a small drizzle of olive oil over medium heat in a nonstick pan. Add onion and zucchini and sautee until softened, about 5 minutes. Season with salt and pepper.
- Add eggs and cook, stirring occasionally. When eggs are almost set, add cheddar and continue cooking until cheddar is melted.