The garden is being generous this season with zucchini, so there is not a week in which we do not make two or three recipes using this ingredient: cream of zucchini and cheese, egg ribbons with zucchini or scrambled eggs with mushrooms and zucchini, among other. Simple dishes with local products, what more could you ask for?
The scrambled eggs with mushrooms and zucchini can be served as a second course at lunch or as a single course at dinner. accompanied by some peppers fried greens, as we have done in this case. Making this recipe will not take you more than 25 minutes and you will have a light and healthy dish on the table.
Scrambled eggs with mushrooms and zucchini
This scrambled eggs with mushrooms and zucchini is a simple and quick dish to prepare, as well as light and healthy.
Author Maria
Kitchen: Traditional
Recipe type: Vegetables
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 small zucchini
- 12 mushrooms
- 2 XL eggs
- Extra virgin olive oil
- Sal Island
- Pepper
Preparation
- We clean the zucchini well and cut into thin slices. Then we cut each sheet into quarters.
- We clean the mushrooms, dry them well and we cut in half longitudinally. Then we cut each half into not too thin slices.
- We put a drizzle of oil in a frying pan and sauté the mushrooms and the zucchini until tender and season with salt and pepper.
- We beat the eggs with a pinch of salt and pour them into the pan.
- We remove the pan from the heat and we remove its content until the egg is semi-set. The residual heat will be enough to do it.
- We serve hot.
Nutritional information per serving
Calories: 90