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.
Did you try this recipe?
If so, let me know in the comments! I love hearing how recipes turn out for others! And it helps me improve my writing and recipe development!