SCRAMBLED EGGS w/GRATED ZUCCHINI

By BobD

Ingredients

• 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

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

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.

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.