Eggs and Zucchini – A Summer Breakfast


It’s quiet around here.  No jingling of Chaser’s dog collar, none of his galloping up and down the stairs at a maniac pace either.  Tom isn’t playing loud country music in the driveway while feeding his birds and I’m not waking up to Tom’s mess from his rushed morning, on the way to work.  The house is so clean.  We will be visiting him on the vineyard in the next few weeks.  He says its beautiful.  Brae and I can’t wait.

We are deep in the heart of Summer and the tomatoes are growing full steam.  I have about 10 sitting on the counter downstairs waiting for me to decide what to do with them.  Tomato sauce maybe, canned tomatoes are another thought.  I can’t decide whether to try canning them or freezing them.  Any suggestions?

The zucchini are an interesting enigma this year.  I have had to hand pollinate my zucchini the entire season.  For a while I stopped hand pollinating and didn’t get a single one the entire week.  As soon as I started hand pollinating, the squash started rolling in every other day again.  Anyone else having this problem?  Maybe I need to plant more flowers next year.  Attract those bees.

The following recipe is inspired by whats been available in my kitchen this month.  It’s very simple and easy to change around.  Use what herbs & cheese you have on hand to personalize it.  Tom mixes seasoned salt in the eggs instead of herbs then sprinkles the top with Tabasco Sauce and cheddar cheese.  I think that’s gross, but to each his own.

Eggs & Zucchini Breakfast

One large serving.  Can be doubled or tripled, just use a bigger pan!  Great with potatoes or rice.

  • 2 eggs
  • 1 stalk of green onion, chopped, including the green part
  • 1 clove of garlic, chopped
  • 1 med zucchini, cut into thin coins
  • 1 sprig of fresh rosemary, chopped
  • 1 sprig of fresh oregano, chopped
  • Gruyère cheese, or other favorite cheese, grated
  • salt and pepper
  • olive oil

1.  Beat the two eggs in a small bowl with a fork until mixed and set aside.  Heat a 10 inch cast iron skillet, or any stove & oven safe pan, on the stove on medium heat/flame until warm.  Add a couple swirls of olive oil.  Add herbs and garlic.  Stir for a minute to infuse the oil.

2.  Add zucchini and cook, stirring every few minutes, until lightly browned and cooked through.  About 7-8 minutes for thin slices.  Add the green onion toward the end of the cooking.  Spread zucchini mixture evenly on the bottom of the pan.

3.  Turn on the broiler.  Pour the eggs evenly over the zucchini and cook on the stove until the bottom is lightly browned.  This will only take a few minutes.  The top may still look wet.  Transfer to the broiler to finish the top.  This should only take a couple of minutes so watch it carefully.

4.  When done slide to a plate, sprinkle with a few pinches of grated cheese, salt and pepper and enjoy!

Author: Melissa

I live in the high desert outside of Los Angeles in southern California with my 14-year-old daughter and my 6 yr old son. I love to help people, which is why I am a teacher! I find so much joy in helping others create a life they love. This little blog is about food. Growing it, cooking it and eating it! I hope it inspires you to try something new and stretch yourself!

5 thoughts

  1. I’m going to try freezing tomatoes this year. Usually I put them through the strainer attachment on our Kitchen Aide and make sauce. Once I accidentally dumped in what I thought was too much salt. It turned out to be the best sauce I had ever made.

  2. I love the combination of eggs and zucchini – it’s one of my favorites! And all of the herbs that you add in sound fantastic. Gorgeous pictures!

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