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These Creamy Scrambled Eggs with Zucchini and Goat cheese and Basil are cooked low and slow. This is a great recipe for breakfast, lunch or even dinner!
Who doesn’t love eggs for dinner?! I can eat eggs anytime of day. For dinner, I love to add fresh vegetables and cheese to scrambled eggs to make a truly decadent meal full of fresh flavors. My recent obsession has been adding thinly sliced fresh zucchini, goat cheese, and spices to slow cooked scrambled eggs and topped with fresh basil. It’s such a wonderful flavor combination that is so easy enough to make for breakfast, but not boring so it is also great for an easy weeknight dinner!
To make these creamy scrambled eggs, I like to sweat shallots with some salt and red pepper flakes until translucent. I prefer the subtle and delicate taste of the shallots compared to using a white onion as I feel they compliment the fresh flavor of the zucchini more and are not overpowering. I add red pepper flakes for a bit of a bite, so omit if you’re not into spicy food. Goat cheese is absolutely not optional–it makes the dish so incredibly creamy! Top the finished scramble with some fresh basil and you’ve got it made.
Tips and Tricks
Use a nonstick skillet for your eggs. I tend to be an advocate for stainless steel pans. However, this is the time to use a nonstick skillet. The only nonstick pan we have is this large chef’s pan which I think works perfectly here. Feel free to use any large nonstick skillet/pan that you have.
Use wooden chopsticks for your eggs and constantly scramble them. This is so essential in order to cook creamy scrambled eggs without adding milk! You need to constantly keep your eggs moving. I like to use chopsticks and scramble in a figure 8 motion to create little egg curdles. From the moment the eggs touch the pan, I’m doing little figure 8s and large circles around the pan every now and then. Since you’re using a nonstick pan, you need to use wood utensils so you don’t scratch your pan. You can use a wooden spoon as well if you don’t have wooden chopsticks
Cook eggs over low heat. When I use to scramble eggs, I would cook them on high heat so they would essentially cook the moment they hit the pan. While they cooked quickly, they were super dry and flavorless. That is not what you want to do! Cook your scrambled eggs over low heat and they will turn out unbelievably creamy. It will take about 4 – 5 minutes for any curdles to form, so just be patient and make your figure 8s with the chopsticks. Once you see curdles start to form, it will move fast after that. You’ll want to remove the pan from the heat just before you think they’re fully cooked as they will continue to cook off the heat.
Cook your vegetables in a separate pan. Since we’re cooking the eggs over low heat, its way easier to cook the shallots and zucchini in a separate pan since they will need to cook at a higher heat. I’ve tried cooking the zucchini in the same pan prior to the eggs, but the pan couldn’t cool down fast enough so the eggs were dry and chewy. Not what we’re wanting!
Precook the vegetables. You will want to cook the shallots and zucchini separately since they will cook much slower than the eggs. Slice the zucchini as thinly as you can so there aren’t thick slices of zucchini, unless that’s what you’re going for. Be sure your goat cheese is close by! Once the eggs go in the pan, this will move very fast!
Make it a Meal!
Making this into a meal? Serve alongside your favorite gluten free toast, roasted potatoes or sweet potatoes, or a green side salad.
Creamy Scrambled Eggs with Zucchini + Goat Cheese + Basil
- 1 tbsp olive oil
- 2 shallots finely diced
- 3/4 tsp salt I use pink himalayan salt
- 1/2 zucchini thinly sliced (about 1/8th inch thick)
- 1/4 - 1/2 tsp red pepper flakes Optional, adjust depending on spice preference or omit.
- 2 tsp butter
- 6 eggs
- 3 - 4 oz goat cheese
- 2 tbsp basil finely chopped
- Flaky sea salt, fresh cracked black pepper Optional, for serving
- In a small skillet, heat the olive oil over medium heat. Add the shallot and sauce until translucent. Add the zucchini, salt and red pepper flakes. Cook until the zucchini is soft and pliable, about 5 - 7 minutes. Remove pan from heat and set aside.
- While zucchini is cooking, crack eggs into a large bowl and whisk until whites and yolks are thoroughly and completely combined. Melt the butter in a large nonstick pan over low heat.
- Once butter is melted, add the eggs to the pan and stir constantly with wooden chopsticks, moving them around the pan in a figure 8 motion. After about 5 minutes, the eggs will begin to form small, creamy curdles.
- Continue cooking and stirring until eggs are about 75% cooked. Add cooked zucchini and shallots, stirring to combine. Cook over low heat until eggs are nearly completely cooked, but still slightly wet. Remove from heat.
- Add the goat cheese and fresh basil and gently stir to combine. Divide the mixture evenly into bowls. Sprinkle with flaky sea salt and fresh cracked black pepper, if desired. Serve immediately.
HELPFUL RECIPE INFORMATION
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes. All recipes are tested and developed using a fan oven and an electric range.
DID YOU MAKE THESE Creamy Scrambled Eggs with zucchini + Goat cheese + basil?
This is one of my favorite ways to enjoy in season zucchini! If you make this recipe, I would love to hear what you think in the comments below! Please rate this recipe and let me know below in the comments what you think! You can also mention @indiafromindiana or tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen!