Zucchini and Tomato Egg Scramble

5.0/5 rating (3 votes)
Zucchini and Tomato Egg Scramble

This is certainly a crowd pleaser!  At the lake house during the summer we have busy weekends and I love my One Pot Breakfast!  This is a great paleo breakfast and go ahead and fry up some bacon!  We enjoyed this with my paleo crumpets!


  • 2 tablespoons olive oil
  • 1 large zucchini, chopped
  • 2 plum tomatoes
  • 2-3 scallions
  • 12 large eggs
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes, optional
  • Parmesan cheese if you desire!


  1. Heat a non-skillet pan (about 11 inches) over medium heat.  Add in oil and let it get nice and hot.  Add in zucchini and cook for about 5 minutes.  Meanwhile chop up tomato and thinly slice scallions; set aside.

  2. In a large bowl whisk the eggs and season with salt, pepper, basil, parsley and red pepper flakes.  

  3. Add tomatoes and scallions to the pan and stir around using a wooden spoon.  Cook for about 2-3 minutes then pour in the eggs.  Continue stirring  with your wooden spoon and let the eggs cook slowly until almost firm and scrambled; about 7-8 minutes.

  4. Sprinkle with a few tablespoons of parmesan cheese and serve to enjoy!

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