Veggie-Packed Zucchini and Mushroom Scramble

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Description

The Veggie-Packed Zucchini and Mushroom Scramble is a light, nutritious, and flavor-filled breakfast (or brunch) that comes together in minutes. With tender zucchini, earthy mushrooms, and fluffy eggs, this protein-packed meal is perfect for a healthy start to your day. It’s low-carb, gluten-free, and full of vitamins and minerals — ideal for busy mornings or post-workout meals!

Ingredients For Veggie-Packed Zucchini and Mushroom Scramble

  • 1 tbsp olive oil or butter

  • 1 small zucchini, diced

  • 1 cup mushrooms, sliced

  • ½ small onion, chopped (optional)

  • 3 large eggs (or 4 egg whites + 1 whole egg for lighter option)

  • 2 tbsp milk or cream (optional for fluffiness)

  • Salt and black pepper, to taste

  • ¼ tsp garlic powder

  • ¼ tsp chili flakes (optional)

  • 2 tbsp shredded cheese (cheddar, mozzarella, or feta – optional)

  • Fresh herbs (parsley, chives, or basil) for garnish

Instructions

  1. Prep the veggies: Wash and chop zucchini and mushrooms into bite-sized pieces.

  2. Cook vegetables:

    • Heat olive oil in a non-stick skillet over medium heat.

    • Add onions (if using), mushrooms, and zucchini.

    • Sauté for 4–6 minutes until soft and lightly golden.

  3. Whisk the eggs: In a bowl, beat eggs with milk, salt, pepper, and garlic powder.

  4. Scramble:

    • Pour the egg mixture into the skillet with veggies.

    • Stir gently until eggs start to set, about 2–3 minutes.

    • Add cheese if desired and cook until eggs are just firm but still soft.

  5. Serve: Garnish with fresh herbs and a sprinkle of chili flakes. Serve warm.

Notes

  • You can add spinach, bell peppers, or tomatoes for more color and nutrients.

  • Substitute tofu for eggs to make it vegan.

  • Use ghee or coconut oil for a richer flavor.

  • Great for meal prep — just reheat gently in a skillet or microwave.

Tips

  • Don’t overcook the eggs — remove from heat when slightly soft; they’ll continue cooking from residual heat.

  • Drain excess liquid from mushrooms before adding eggs to avoid a watery scramble.

  • Add cheese at the end so it melts evenly.

  • Try seasoning with Italian herbs or paprika for extra flavor.

Servings

Serves 2 people (can be doubled easily for more portions).

Nutritional Information (per serving, approx.)

  • Calories: 220 kcal

  • Protein: 14 g

  • Fat: 15 g

  • Carbohydrates: 8 g

  • Fiber: 2 g

  • Sugars: 4 g

Health Benefits

  • High in protein — keeps you full and supports muscle recovery.

  • Rich in antioxidants from zucchini and mushrooms.

  • Low-carb and gluten-free, suitable for keto and diabetic-friendly diets.

  • Vitamin boost: Provides vitamins B, C, and D along with essential minerals like potassium and selenium.

  • Supports digestion and gut health due to fiber-rich veggies.

Q&A Section

Q1: Can I make this dairy-free?
Yes! Simply skip the cheese and use a dairy-free milk alternative like almond or oat milk.

Q2: Can I store leftovers?
Absolutely. Store in an airtight container in the fridge for up to 2 days. Reheat on low heat.

Q3: What can I serve it with?
It pairs beautifully with whole-grain toast, avocado slices, or a fresh green salad.

Q4: Can I add meat?
Yes — diced chicken, bacon, or turkey sausage work great if you want extra protein.

Q5: Is it good for weight loss?
Definitely! It’s low in calories and high in protein, which helps keep you satisfied longer.

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