Start your day off with a clean eating breakfast, packed with veggies and fresh flavours. This clean eating zucchini spinach scramble is delicious at breakfast, a healthy addition to brunch, or a hearty lunch for two.
Clean eating is all about fresh, healthy ingredients. This simple egg scramble is flavourful yet light-tasting, with a combination of mild zucchini and spinach, a punch of salty Parmesan cheese, and fresh-tasting basil.
Some mornings, or even lunches for that matter, the easiest food to prepare is scrambled eggs. However, I rarely prepare scrambled eggs.
Blame it on the Italian in me, but I always resort to preparing frittatas by default. My family loves frittatas, and since I’ve made them a zillion times, the preparation comes easy to me.
Scrambled eggs are a no-fail food to prepare, whereas frittatas can go wrong, very easily. Don’t put enough oil, or use the wrong frying pan, and you end up with a sloppy looking mess.
Which is what happened today.
I have one particular non-stick frying pan that I reserve for making frittatas, but it was dirty and I was too lazy to wash it. So, I used my other frying pan-coincidentally, the one that always proves difficult in making frittatas.
I should have known it was coming. That moment of truth when you flip the pan and behold your masterpiece.
Nope, this time it fell apart. And that’s that….frittata gone wrong turned into this (still delicious) clean eating zucchini spinach scramble.
Since I’m not much of a fan of eggs first thing in the morning (again, the Italian in me who prefers some biscotti and an espresso), I prepare this zucchini spinach scramble for lunch and even for a quick, last-minute breakfast-for-dinner option.
Serve it with some fresh crusty Italian bread and you have a hearty, clean meal for two. This egg scramble tastes delicious the day after and can be stored in the fridge for up to 3 days in a tupperware.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!