Scrambled Zucchini Eggs

Created on November 23, 2011

This recipe is for 2 people

 

4 eggs

¾ cup of grated Parmesan cheese

1 tablespoon butter

1 cup of zucchini (shredded) this is about ½ of a very large zucchini

Fresh cracked pepper

 

Crack eggs into a small bowl and beat well with a fork. Shred the zucchini and the Parmesan cheese. Melt the butter in a 10” sauté pan over medium heat and add the shredded zucchini to the melted butter. Sauté for a good 5 minutes until the extra water from the zucchini is evaporated from the heat. Add the beaten eggs and continuously stir over medium heat until the eggs are cooked. Sprinkle Parmesan cheese on the eggs and stir a couple of times until the cheese is melted. Serve with roasted potatoes (click here to see recipe) or toasted whole grain bread. You could also substitute the eggs with tofu. The results are the same.