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I realized after I made these for myself, little children might like the prospect of eating green eggs [affiliate link]! 🙂
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).
Enjoy!
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Recipe: Zucchini Scrambled Eggs or Green Eggs
Author: Starlene Stewart @ GAPS Diet Journey
Recipe type: Eggs
Prep time:
Cook time:
Total time:
A simple and delicious egg breakfast.
Ingredients
- 1 zucchini, shredded
- 2 eggs
Instructions
- Put 2 tbsp some fat into a skillet and melt. (butter, lard, coconut oil [affiliate link])
- 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.
- Enjoy.
This looks delicious! How, oh how, do you cook eggs in an iron skillet without the eggs turning brown??? Are you able to fry an egg in the skillet without it turning unapetizingly brown as well??? Is it the temp? the oil? the cleaning technique? How, how??? Noel
Noel! Hi, I recognize you from the GAPShelp list, welcome!! I’m so happy you visited my blog and left me a comment.
I guess my secret is I move the eggs about in the pan very quickly. I do not let them set up hardly at all. I use a spatula and scrape, scrape, scrape every little bit of the pan.
I detest brown eggs, and have all my life.
I also am able to fry eggs without them turning ugly brown.
My stove is electric and goes from 1 to 10. I typically cook at 4, which is one below medium (5).
As you might be able to see in the picture, I used a lot of butter. That also helps to use plenty of fat.
For fried eggs, it is a little tricky since I love the egg yolk runny, so I don’t want to cook them too long. I do take my spatula and cut a little line in the white so that it breaks apart and spreads out further, then it cooks faster.
I do try to keep my cast iron skillets well seasoned.
I hope that helps!!
Best,
Starlene
Green eggs and ham???? Yes, Sam I am. I love green eggs (and ham) too!
Thanks Dr. Seuss….I mean Starlene! <3
LOL, you’re welcome, Sarah!