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Creamy Scrambled Eggs with Zucchini + Goat Cheese + Basil

Deliciously creamy scrambled eggs with zucchini, goat cheese, and fresh basil! These eggs are perfect for breakfast, brunch, or dinner. Recipe will serve two, but can easily be doubled. Serve with toast, roasted potatoes, or a side to make it a meal!
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author India

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.