The minute the weather starts warming up and fresh produce is a thing, my fridge fills up fast with veggies. Zucchini, mushrooms, onions, herbs — you name it, if it’s summer, I likely have some in my fridge.
I generally buy things I have a plan for, but there’s always odds and ends that don’t get used up. These odds and ends get used in stocks, soups, sometimes salads, but often, they go in eggs to make a healthy, filling breakfast on those busy days when you don’t know if you’ll have time to stop.
And that’s how recipes like this are born. I add what I have and take notes on what works and what doesn’t (side note — broccoli doesn’t always work with eggs.)
In this case, I had mushrooms, zucchini, a shallot, and a tiny pint of tomatoes that somehow didn’t get used up — those are always the first to go in my house. Some fresh herbs and an all-purpose seasoning blend bring it all together, and the best part is that it takes only a few minutes to make breakfast in a flash.
Ingredients
- 1 tablespoon Ava Jane’s Kitchen Avocado Oil
- 1 small shallot minced
- 1/2 small zucchini sliced
- 1/2 cup sliced mushrooms
- 1/2 teaspoon Ava Jane’s Kitchen Citrus Salt & Pepper seasoning
- 3 eggs beaten
- 6 cherry tomatoes sliced
- 1/4 cup fresh chopped herbs such as basil, mint, parsley
Instructions
- In a nonstick skillet, heat the oil over medium heat. Add the shallot, zucchini, mushrooms, and seasoning and cook for 2-3 minutes until soft.
- Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. Cover for a minute until eggs are set.
- Remove lid and top with the tomatoes, and sprinkle with herbs.
- Serve immediately.
Nutrition
Hi please explain to me where the carbs 14 g and trans fats 1 g are coming from?
Thanks, have a great day!
There are no trans fats, but the carbs come from all the vegetables. Hope this helps!