This is the breakfast I make on repeat all summer long. One zucchini, three eggs, a few spices, and that’s it. No flour, nothing fancy, all done right in one skillet. The zucchini gets golden and a little crispy on the edges, the eggs come together soft and fluffy around it, and somehow this simple little dish is more satisfying than half the heavier breakfasts I used to make.
- 1 zucchini
- 3 eggs
- 2 tablespoons cornstarch
- 1 bunch green onions, chopped
- salt, turmeric, paprika, black pepper, and garlic powder to taste
- oil for the pan
Cut the zucchini into strips and toss them into a deep bowl. Add the salt, turmeric, paprika, black pepper, garlic powder, and cornstarch, and mix everything together until the strips are coated. Heat a little oil in a skillet over medium heat and fry the zucchini until golden on all sides.
While that’s cooking, beat the eggs in a bowl with a pinch of salt. Pour the eggs right over the golden zucchini in the skillet, scatter the chopped green onions over the top, and let it cook until the eggs are set.
Serve it hot, straight from the pan. The turmeric gives it a beautiful golden color, the cornstarch makes the zucchini just slightly crispy, and the whole thing comes together in about ten minutes. It’s become my favorite way to start a summer morning, and it keeps me full for hours.
