October 18, 2010
Scrambled Eggs With Grated Zucchini
By MARTHA ROSE SHULMAN

These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it’s an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.

2 medium zucchini (about 10 ounces)

1 tablespoon extra virgin olive oil

1 or 2 garlic cloves, minced (optional)

Salt and freshly ground pepper

6 eggs

2 tablespoons low-fat (2 percent) milk

2 tablespoons minced chives

Optional: 1 medium avocado, diced or sliced, for garnish

1. Grate the zucchini on the large holes of a box grater or in a food processor.

2. Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.

3. Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

Yield: Serves four.

Advance preparation: The dish can be prepared through Step 2 several hours before scrambling the eggs. Reheat until the zucchini is sizzling, and proceed with the recipe.

Nutritional information per serving: 158 calories; 11 grams fat; 3 grams saturated fat; 318 milligrams cholesterol; 4 grams carbohydrates; 1 gram dietary fiber; 117 milligrams sodium (does not include salt added during preparation); 11 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com. Her new book, "The Very Best of Recipes for Health," was published recently by Rodale Books.

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