Description
Awaken your senses in the great outdoors with this Zucchini and Egg Scramble, the perfect camping breakfast! Savor the delightful combination of tender, golden zucchini and fluffy scrambled eggs, all cooked in a trusty cast-iron skillet. This quick and nutritious dish is not only easy to prepare but also versatile—add leftover veggies or spices to make it your own. Gather around the campfire and enjoy a meal that fuels your adventures while creating unforgettable memories with friends and family.
Ingredients
Scale
- 2 medium zucchinis (sliced)
- 4 large eggs
- 1 medium yellow onion (chopped)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing and slicing the zucchinis and chopping the onion.
- Heat olive oil in a cast-iron skillet over medium heat. Once shimmering, add the chopped onion.
- Sauté the onion for about 5 minutes until translucent, then add the zucchini slices. Cook until tender and lightly browned (approximately 5 minutes).
- In a bowl, whisk together the eggs with salt and pepper.
- Pour the beaten eggs into the skillet with vegetables, stirring gently until cooked through (about 3 minutes).
- Serve hot directly from the skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 370mg