Zucchini scramble with onion, red pepper and tomato sauce
Zucchini scramble is a vibrant dish featuring sautéed onion, red pepper, and a rich tomato sauce, topped with fluffy scrambled eggs. This nutritious meal is easy to prepare and perfect for breakfast, lunch, or dinner.
Cook time 10 min
Prep time 2 min
Ingredients:
1 onion1 red pepper
1 zucchini
1/2 cup tomato sauce
1 tbsp vegetable oil
2 eggs
Zucchini scramble with onion, red pepper, and tomato sauce is a quick and delicious meal perfect for any time of the day. This dish is colorful, nutritious, and easy to prepare, making it a fantastic option for a wholesome breakfast, lunch, or dinner.
Instructions:
- Finely chop the onion.
- Dice the red pepper.
- Slice the zucchini into thin half-moons.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Add the diced red pepper and continue to cook for another 3-4 minutes until it starts to soften.
- Add the sliced zucchini to the skillet and cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
- Pour the tomato sauce into the skillet with the cooked vegetables.
- Stir well to combine and let it simmer for 2-3 minutes until the sauce is heated through.
4. Scramble the Eggs:
- Push the vegetables to one side of the skillet, creating a space for the eggs.
- Pour the beaten eggs into the empty space in the skillet.
- Allow the eggs to set slightly, then gently scramble them with a spatula.
- Once the eggs are mostly cooked but still slightly runny, mix them into the vegetables and sauce.
- Season the scramble with salt and pepper to taste.
- Cook everything together for another 1-2 minutes until the eggs are fully cooked and well combined with the vegetables and sauce.
- Plate the zucchini scramble and enjoy it hot as a hearty breakfast or light lunch.
Your zucchini scramble with onion, red pepper, and tomato sauce is now ready to be served. This delightful dish not only looks vibrant but is also packed with flavor and nutrients. Enjoy it as is or with a slice of toast for a complete meal.
Zucchini scramble with onion, red pepper and tomato sauce FAQ:
Cook the zucchini for 5-7 minutes until it's tender but still slightly crisp. Stir occasionally to ensure even cooking.
Yes, you can prepare the zucchini scramble ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
A large skillet, preferably 10-12 inches in diameter, is ideal for this recipe. It allows enough space for the vegetables and eggs to cook without overcrowding.
You can substitute tomato sauce with salsa, crushed tomatoes, or a homemade tomato sauce. For a non-tomato option, consider using a cheese sauce or a creamy avocado dressing, depending on your preference.
The eggs are fully cooked when they are no longer shiny and jiggle slightly when the skillet is shaken. They should be firm and mixed well with the vegetables.
Cooking Tips:
- Make sure to dice the vegetables uniformly to ensure even cooking.
- For added flavor, you can sprinkle some herbs like basil or oregano into the scramble.
- Cook the vegetables until they are just tender to maintain some texture.
- If you like your scramble a bit spicier, consider adding a pinch of chili flakes.
- Serve the scramble immediately to enjoy it at its freshest and best texture.
Nutrition Facts
3 ServingsCalories 110kcal
Protein 7g
Carbohydrates 11g
Fiber 3.22g
Sugar 8g
Fat 9g
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