For the #CommunityChefChallenge, I opted to share a quick and easy breakfast recipe from Rocco DiSpirito I tried this year. Like 25% of Americans, I often skip breakfast but finding recipe has helped me to develop a healthy “the breakfast habit.”
This Italian Zucchini Scramble with Tomatoes and Basil has become a new favorite recipe. What I like is that it uses produce which I can get fresh from my garden or the grocery store. Plus, this healthy recipe can be adapted to support a vegetarian or vegan lifestyle by using an egg replacement.
How I use this recipe is that I multiply the recipe and prep it for several days. Then all I have to do is cook and assemble it in the morning. I usually garnish the dish with some fresh fruit.
Recipe: Italian Zucchini Scramble with Tomatoes and Basil
This recipe serves one person and consists of two parts: (1) a tomato and basil topping and (2) zucchini scramble mixture. I have adapted the original recipe by converting measurements to metric.
Kitchen Tools
Gather kitchen tools you will use to prepare and cook the ingredients.
Photo caption: From left to right: small skillet, grater, Pyrex measuring cup, garlic press, paring knife, and measuring spoons
Ingredients List
1 fresh chopped tomato (medium) or 6 tablespoons (90 ml)
5 large basil leaves coarsely chopped (3 for topping and 2 for zucchini egg mixture) or l¼ cup (60 ml) plus 2tbl (30 ml)
1 large garlic clove or 1 teaspoon (4.92 ml) minced garlic
1 cup (250 ml) grated zucchini
2 large eggs (egg whites only) or ¼ cup (60 ml) egg whites or egg replacement
Cooking spray
Kosher salt
Red pepper flakes
Photo caption: Image of recipe ingredients arranged in two rows. In back row, from left to right: box of Kosher salt, can of olive oil spray, red pepper flakes, bunch of basil leaves. In front row, from left to right: one whole garlic, one zucchini, two eggs, and a red tomato.
(1) Tomato and Basil Topping
Chop medium tomato. Next, coarsely chop 3 large basil leaves for the topping and 2 large basil leaves which you will set aside for the zucchini egg mixture.
Photo caption: glass bowl of chopped tomatoes, knife and chopped basil, two small prep dishes with Kosher salt and red pepper flakes
Combine chopped tomato and the 3 large, coarsely chopped basil leaves in a small mixing bowl and season to taste with a pinch or two of Kosher salt and red pepper flakes. Set aside.
Photo caption: tomato and basil topping in a clear glass bowl
(2) Zucchini Scramble Mixture
Gather ingredients for cooking the zucchini scramble, including the 2 large, coarsely chopped basil leaves previously set aside.
Photo: Pyrex measuring cup of grated zucchini and minced garlic, chopped basil, red pepper flakes, and Kosher salt in individual prep dishes.
Spray non-stick skillet with cooking spray. (I use olive cooking spray.) Using medium high heat, add garlic and stir with a wooden spoon until golden brown. Then add a pinch of red pepper flakes and 2 tablespoons of chopped basil. Cook until wilted (about 20 seconds). Next add the grated zucchini and cook until softened (about 1 minute). Last, add the egg whites, season with salt, and cook zucchini egg mixture until eggs are cooked through.
Transfer the scrambled eggs to a plate and cover with your tomato mixture.
Serves 1.
Note About Using Egg Yolks and Shells
When using egg whites, you don’t have to discard the yolk. Egg yolks can be used in a variety of recipes, including aioli, creme brulee, and pasta carbonara. See for example, Epicurious’ 37 Ways to Use Extra Egg Yolks
Also, egg shells can be used for a variety of purposes in the garden, including composting… See for example, Gardenista’s Gardening 101: How to Use Eggshells in the Garden.
