These scrambled eggs with sautéed mushrooms and zucchini are a nutritious and satisfying way to begin your day. Creamy, softly cooked eggs are folded together with golden-brown mushrooms and tender zucchini slices, creating a dish that’s both flavorful and comforting. It’s simple, quick, and ideal for breakfast or brunch when you want something savory and wholesome.

Why You’ll Love This Recipe

This recipe brings together protein-rich eggs and fresh vegetables in a balanced, one-pan meal that’s ready in under 20 minutes. The mushrooms provide a savory depth, the zucchini adds a light texture, and the creamy eggs tie it all together. It’s easy to customize with additional ingredients, and the preparation is straightforward, making it suitable for both beginner and experienced home cooks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large eggs
• 2 tablespoons milk or cream
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1 small zucchini, halved and sliced
• Salt and black pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Directions

1. In a medium bowl, whisk the eggs with milk, salt, and pepper until the mixture is smooth and slightly frothy.
2. Heat olive oil in a nonstick skillet over medium heat.
3. Add the sliced mushrooms and sauté for 4–5 minutes until golden brown.
4. Add the zucchini and cook for an additional 3–4 minutes until tender. Season with salt and pepper. Remove vegetables from the skillet and set aside.
5. Reduce the heat to low and melt butter in the same skillet.
6. Pour in the egg mixture and cook gently, stirring slowly and continuously with a spatula, until the eggs are just set and creamy.
7. Fold in the sautéed vegetables and cook for another minute to heat through.
8. Serve warm, garnished with chopped parsley.

Servings and timing

Servings: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

• Add cheese: Stir in shredded cheddar, goat cheese, or feta just before the eggs are done.
• Make it spicy: Add a pinch of chili flakes or a dash of hot sauce.
• Use different vegetables: Bell peppers, spinach, or cherry tomatoes work well.
• Herb substitutions: Try dill, chives, or basil instead of parsley.
• Boost protein: Add cooked chicken or turkey sausage for a more filling meal.

Storage/Reheating

This dish is best served fresh, as scrambled eggs can become rubbery when reheated.
However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
To reheat, warm gently in a nonstick skillet over low heat, stirring often. Avoid using the microwave if possible, as it may overcook the eggs.

FAQs

Can I use egg whites instead of whole eggs?

Yes, egg whites can be used. Substitute about 2 egg whites for each whole egg for a lighter option.

What kind of mushrooms work best?

Cremini, button, or shiitake mushrooms all work well in this recipe.

Should I peel the zucchini?

No, there’s no need to peel the zucchini. The skin adds texture and nutrients.

Can I prepare the vegetables ahead of time?

Yes, the mushrooms and zucchini can be pre-sliced and stored in the refrigerator for up to 24 hours before cooking.

How do I make the scrambled eggs creamier?

Use low heat, stir constantly, and remove from heat just before they’re fully set. Adding cream or butter also enhances creaminess.

Can I make this recipe dairy-free?

Yes, use a plant-based milk and substitute olive oil for the butter.

Is this recipe keto-friendly?

Yes, it’s low in carbohydrates and fits well into a keto diet, especially if cream is used instead of milk.

Can I double this recipe?

Yes, simply double the ingredients and use a larger skillet to avoid overcrowding.

What should I serve this with?

This dish pairs well with toast, avocado, or a fresh green salad.

Can I use frozen vegetables?

Fresh vegetables are preferred for best texture, but frozen can be used in a pinch. Thaw and drain them thoroughly before cooking.

Conclusion

Scrambled eggs with sautéed mushrooms and zucchini is a quick and nourishing breakfast that’s both versatile and flavorful. With its creamy texture, earthy vegetables, and easy preparation, it’s a go-to recipe for anyone looking to start the day with a balanced, satisfying meal. Whether enjoyed alone or as part of a larger brunch spread, this dish is a simple classic done right.

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