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!
Ingredients
- 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!
Directions
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.
In a large bowl whisk the eggs and season with salt, pepper, basil, parsley and red pepper flakes.
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.
Sprinkle with a few tablespoons of parmesan cheese and serve to enjoy!