Zucchini and Eggs

Instructions

In a skillet over medium-low heat, warm 2 tablespoons oil, add the onions and sauté until slightly translucent, about 4 minutes.

Add the garlic and zucchini to the skillet and cook until the zucchini is browned, increasing the heat if needed, and stirring occasionally, 5 to 10 minutes. Use a slotted spoon to move the vegetables to a paper towel-lined plate to drain and discard any excess oil.

Set the skillet over medium heat, add the remaining 2 tablespoons oil, then stir the vegetable mixture back into the skillet.

Pour the eggs into the skillet and scramble with the vegetables until done to your liking, 3 to 5 minutes.

Season to taste with salt and pepper and serve immediately.

Breakfast