A quick lunch ir a savory breakfast. These scrambled eggs with zucchini and onions are inspired from a traditional recipe from Southern Italy and one of my favorite easy meals.
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.
Notes
Can I make this in advance?You can 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 cooking 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.