Scrambled Eggs with Zucchini and Herbs
Ingredients
- 2 eggs organic or pasture-raised if possible
- ½ small zucchini grated or finely chopped
- 1 tsp olive oil or ghee
- 1 tbsp chopped fresh parsley or other fresh herbs like dill, basil, or thyme
- Sea salt and black pepper to taste
- Optional: pinch of turmeric or nutritional yeast for extra flavor
Step-by-Step Instructions
- Heat oil or ghee in a non-stick pan over medium heat.
- Add zucchini and sauté for 1–2 minutes until softened.
- Beat the eggs in a small bowl, then pour into the pan.
- Gently stir and cook until softly scrambled.
- Stir in fresh herbs and season to taste.
- Serve immediately, optionally topped with extra herbs or a pinch of flaky salt.
Notes & Tips
Add a veggie boost: Stir in spinach, arugula, or finely chopped kale.
Flavor it up: A sprinkle of cumin, thyme, or nutritional yeast adds depth.
Batch prep idea: Double or triple the recipe and store portions in the fridge for up to 2 days.
Egg-free? Swap in a chickpea flour scramble if tolerated (not for early stages of Candida cleanse).