Virginia Egg Council Mary Rapoport is in the F&S Building Innovations kitchen, showing us a delicious Italian side dish your family would love.
Italian Zucchini Scramble
What You’ll Need:
½ cup chopped sweet or yellow onion
2 small zucchini (6x1.5″) or 1 medium (8x2″)
1 clove garlic, chopped
Oregano, salt, and freshly cracked pepper
2 eggs, lightly blended
1 plum tomato, chopped
Fresh basil, Parmesan cheese for garnish
Directions:
Sauté onion and zucchini in a tablespoon of olive oil in a medium skillet over medium-high heat. Move the veggies around the pan for about 5 minutes, then add garlic and sauté for a few more minutes. Season with oregano, salt, and pepper; move the veggies over to one side of the skillet. Pour the eggs in the space, let sit a few seconds, then scramble with a spatula. Combine cooked eggs with the veggies and fold in tomatoes. Cook for about 30 seconds, heat tomatoes, and serve with fresh basil and a sprinkle of Parmesan.