I love savory eggs…breakfast eggs are great for sure, but eggs served at lunch or dinner make me swoon. One of my favorite things to make for lunch is this light Zucchini Scramble Salad. It’s a warm, fresh dish that is fast and easy to make. It’s also incredibly versatile; add what you have on hand to make it new and interesting every time. Wanna make it vegan? Swap out the eggs for tofu, and omit the cheese and sour cream garnishes. Here’s what my usual looks like…
1 whole Zucchini, shredded
2 TBS chopped Onion
2 TBS chopped Red Pepper
1 TBS Olive Oil (pan spray will do)
1/3 cup Corn kernels
1/2 tsp. fresh ground Nutmeg
2-3 Eggs or equiv. Egg Beaters…or 1/4 block of Firm Tofu, mashed
1-2 TBS shredded Cheese
Tomatoes – diced or chopped
3 TBS fresh Salsa (Pico de Gallo or Mango Salsa)
1 TBS low fat Sour Cream
Fresh Cilantro to garnish
Salt and Pepper
In a saucepan, sauté the onions, peppers, zucchini, and corn in olive oil for about 5 minutes. Grate the nutmeg* directly onto the zucchini mixture. Nutmeg is very complementary to the zucchini and is an ingredient I don’t skip! Add the eggs (or tofu) and cook through, adding cheese (if desired) in the last minute. Serve on a bed of lettuce and top with tomatoes, salsa, and a dollop of sour cream (if desired). Sprinkle with cilantro, salt and pepper to taste and enjoy! So easy – right?
* “they” say that you should always use fresh nutmeg and it really does taste so much better. A bottle of the whole nutmeg will last you forever, and it will be fresh every time you use it. Simply take a microplane zester (or the smallest holes in a box grater) and rub the seed along, shaving off the desired amount.