A quick lunch, a side dish, or a savory breakfast. These scrambled eggs with onions and zucchini are my go-to recipe when I don’t know what to cook or if I don’t have much time. You only need 4 ingredients and about 15 minutes. Serve them with warm crunchy bread and you’re done!
I always called this dish “Zucchine alla Poverella” which literally means “Poor woman’s zucchini”. I always thought this is what it was, a traditional peasant dish from Southern Italy, Apulia to be exact.
But doing some research for this post, I found out that the original “Zucchine alla Poverella” recipe does not have any eggs. I was quite confused and did not understand how I called this dish wrongly for so many years. Doing some deeper research, though, I found out that there is a less popular version of this dish from the city of Bari, which also includes eggs. So I was not so wrong after all.
Now, I’m not from Apulia and this recipe was given to me by a family friend so I have no way of confirming the source now. But I can assure you, whichever the origin is, this recipe is delicious!
How to make scrambled eggs
Scrambled eggs are the easiest and most debated dish of all time. Just like many other dishes, each family has its own way of making it. Although the end result of each technique may be quite different, I believe there is no right way to do them as the preferences are so subjective!
I believe it is because scrambled eggs are something we eat since we were kids therefore our subconscious will always prefer the version which is closer to what our mom or dad or grandparent did.
So I always scramble eggs the way my mom used to do. Breaking the eggs directly in the pan and then scrambling them while they cook at medium-low heat.
But feel free to follow the technique you prefer. Beat them in a bowl before adding to the pan, mix them with cream, beat them separately. You do what you like.
Can I make this in advance?
You can definitely prep in advance, you can cut the onions and zucchini the day before and keep them in the fridge until you’re ready to make this recipe. If needed, you can even cook the onions and zucchini beforehand.
But I do not suggest to cook the eggs in advance. Scrambled eggs are best when they are freshly cooked. If you overcook them or wait too long to eat them they may become gummy and not so delicious anymore. So definitely cook the eggs only at the last minute.
If you like this recipe, try also these Eggs in Purgatory with Roasted Tomatoes.
Scrambled Eggs with Zucchini and Onions
- 3 Eggs
- 1 Zucchini
- 1 White Onion
- Black Pepper
- 1-2 tbsp Parmigiano cheese
- Olive oil
- Cut the zucchini the way you prefer. You can keep them in round slices, cut them into matchsticks, or cut them in 4 as I did.
- Peel the onion, cut it lengthwise, remove the top part, and cut the rest in slices.
- Drizzle some olive oil in a skillet or a pan, then sauté the onions and zucchini for about 5 minutes, until they start to brown, then turn down the heat and finish cooking until the zucchini are translucent. Add a splash of water if necessary. Season lightly with salt and black pepper.
- Then the veggies are cooked, and the water is fully evaporated, add the eggs and the Parmigiano cheese. You can crack the eggs directly in the pan and immediately scramble them with a wooden spoon, or you can break them in a bowl and beat beforehand.
- Season to taste and serve immediately.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Thank you so much!