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Egg Scramble with Zucchini and Mushrooms
plus peas and basil

Active: 25 min Total: 25 min
Eggs aren't just for breakfast. This egg scramble is packed full of veggies for a healthy, hearty weeknight dinner option.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Egg Scramble with Zucchini, Mushrooms, and Peas:
  • Pancetta (sub bacon) - 4 oz , diced
  • Garlic - 3 cloves , sliced
  • Shallots - 1 bulb , sliced
  • Zucchini - 1 lb , sliced
  • Mushrooms, brown - 1 lb , sliced
  • Basil - 2 sprigs , sliced
  • Eggs - 8
  • Grassfed butter - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Peas - 1 cup

Prep

  1. Pancetta / Garlic / Shallots / Zucchini / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Basil - Prep as directed.
  3. Eggs - Whisk and season with some salt and pepper.

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Make

  1. Heat a saute pan (or a wok - I’ve started to do that recently since there is more room) over medium-high heat. Add butter and cooking oil and then pancetta. Cook until pancetta is brown, ~4 minutes. Then add garlic and shallots and saute for another minute.
  2. Add mushrooms with a sprinkle of salt and saute for another 2 to 3 minutes.
  3. Next add in zucchini and saute for another 3 minutes.
  4. Add peas and warm up for another minute.
  5. Pour in whisked eggs and lightly scramble until eggs are done to your liking.
  6. Divide onto plates and garnish with basil.

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