I realized after I made these for myself, little children might like the prospect of eating green eggs!
So simple, and so delicious.
This made one serving for me.
- 1 zucchini, shredded
- 2 eggs
Put some fat in a skillet, I use cast iron. I probably put about two tablespoons. Dump the shredded zucchini into the skillet and saute until it has a transparent look to it.
Scramble the eggs, and pour on top of the zucchini.
Stir quickly so as to prevent the eggs from browning. Remove from skillet immediately when done (also to prevent browning – I do not like browned eggs).
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