Scrambled Eggs with Zucchini and Potatoes

Ingredients

• Egg2 count (110 g)
• Potato1/2 medium (90 g)
• Zucchini1/2 count (100 g)
• Oil1 teaspoon (5 ml)
• Egg White1 count (40 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. Next, peel and dice the potato.

2. 2

   Step 2

   Once boiling, add the potato. Boil for about 8 minutes, until soft.

3. 3

   Step 3

   At the same time, crack the eggs into a bowl. Season with salt and pepper and beat.

4. 4

   Step 4

   Cut the zucchini into small pieces.

5. 5

   Step 5

   When the potato is done, preheat a pan over medium heat with half of the oil.

6. 6

   Step 6

   Once heated, add the zucchini with a pinch of salt and stir-fry for 3-5 minutes over medium heat.

7. 7

   Step 7

   Then add the remaining oil and add the eggs along with the potato.

8. 8

   Step 8

   After 30 seconds, start stirring with the spatula constantly until it sets. This will take between 3 and 5 minutes. Set aside.

9. 9

   Step 9

   Serve the scramble. Optional: Add some fresh chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Zucchini and Potatoes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.