Curry Zucchini + Spinach Scrambled Eggs

2011-09-03 14.42.13

I think it is so important to have a few strategies in the back of your pocket to make healthy, interesting and nourishing meals quickly with ingredients that you always have in the fridge no matter how hectic the week has been. I find myself in the situation all-too-often that I am super hungry and only have about 10 minutes to make breakfast or lunch before running to the next commitment. This is when I rely on those healthy staples that are always in the produce drawer of my fridge. Those ingredients are zucchini, mushrooms, green onions and eggs (among others).

Another key to keeping your everyday meals interesting is to have a big spice collection. Spices have the ability to transform the flavor experience of your meal with a shake of a bottle. In this case, I reached for my curry powder and boom! My eggs were suddenly super interesting.

I have mentioned this many times, but grating zucchini is still one of my favorite tricks for quickly incorporating vegetables into eggs. The zucchini cooks down quite a bit but maintains some of its moisture, which adds volume and juiciness to your eggs. No one likes dry eggs, am I right?

What will you need?

This is assuming you are cooking for one…

2 eggs (whisked together with a splash of milk)
1 small zucchini, grated
1 cup raw spinach
3/4 cup mushrooms, sliced
1 green onion, sliced
1 tsp olive oil
1 tsp curry powder
Dash of white pepper
Salt, pepper

 How do you make it?

In a small skillet, heat the olive oil with the curry powder, white pepper, a pinch of salt and ground black pepper and stir for a minute.  Add in the grated zucchini, mushrooms and green onions.  Sautee until all of the vegetables are soft and perfectly cookeed – about 3 minutes on high.  Look at the nice bright color (and flavor) that the curry powder gives!

2011-09-03 14.33.49In a separate bowl, whisk together the two eggs with a dash of milk.

2011-09-03 14.35.00Reduce the heat on your vegetable mixture to medium and pour the eggs over the top.

2011-09-03 14.36.24Allow the bottom to firm up a bit.  Using a heat resistant spatula, fold the mixture together, allowing the rest of the eggs to cook.

2011-09-03 14.39.09Turn off the heat at this point.  The heat of the skillet will cook the remainder of the eggs.

Add a little fresh spinach to a plate…

2011-09-03 14.40.29And then your beautiful, bright egg mixture on top!

2011-09-03 14.43.16So there you go.  You just made an amazing meal in about 10 minutes.  Now enjoy it slowly, but get your butt out the door because if you’re like me, you are probably in a hurry off to somewhere splendid!

P.s.  Per the usual, yay for eggs.

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  1. [...]  I like to take a cheese grater to the zucchini and cook it with eggs like nobody’s business.  Curry Zucchini + Spinach Srambled Eggs and Zucchini Baked Skillet Eggs are just a few posts that I have written about this [...]

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