This post is all about one of our favorite low carb zucchini recipes: Creamy Zucchini Scrambled Eggs.
If you’ve been looking for a way to incorporate more zucchini into your life, then look no further. This easy breakfast is perfect if you need to use all the left over zucchini from your garden or you simply love zucchini and you want to eat it for every meal.
Not only can you whip this breakfast up quickly, but your whole family will love it!
Scrambled eggs loaded with zucchini, the perfect amount of cream cheese and just a dash of salt and pepper makes for the perfect weekday breakfast.
So, let’s get into the kitchen and get started on what will be your new favorite zucchini breakfast:
CREAMY ZUCCHINI SCRAMBLED EGGS
Let’s be honest. The world is crazy right now and if you live in The United States then you know that you can no longer expect all your favorite foods to cost the same as they once did. So what I’ve found is that I’ve been going back to my budget dishes. In order to help ease a bit of the strain on my wallet I’ve started adding more of what I call “my bulky helpers”
Enter zucchini. It’s pretty inexpensive to grow and your harvests are abundant. If you don’t have a garden because of space issues or you’ve got a black thumb like me (I swear I try SO hard to grow things), then you’re in luck! Because zucchini is seriously budget friendly.
If you were to tell me a few years ago that I’d add zucchini to any of my breakfast dishes then I would have thought you were crazy. But guess what? It’s seriously so good. The zucchini’s mild flavor and tenderness really do add an extra something to an otherwise “plain” breakfast.
LOW CARB CREAMY ZUCCHINI SCRAMBLED EGG INGREDIENTS
Let me start by saying that the ingredient list for this breakfast is super short. We really love this meal because, with the exception of the zucchini, we always have all the other ingredients in stock. So again, if you’re really in need of tightening up on your food budget then please give this recipe a try. With that being said here’s the long list (wink wink):
- ZUCCHINI- In this recipe we use a medium to large sized green zucchini. If you only have small zucchinis, then feel free to use two.
- UNSALTED BUTTER- Please do not try to substitute this with olive oil or avocado oil. Although we’re only using a small amount of butter, it really does bring a beautiful flavor to this dish.
- EGGS- For this recipe we use large eggs. You can use whichever size you prefer, just please note the nutritional information will change.
- CREAM CHEESE- We’ve decided to go with full fat cream cheese. Why? Well, because it’s delicious and I never buy a lower fat cream cheese. But please buy whichever brand or fat percentage that meets your goals and journey.
- HALF AND HALF- It doesn’t matter which brand of half and half you use. You can even use regular milk or heavy cream if that is all you have. However, we prefer to use half and half for this recipe as it adds just the right amount of creaminess and it doesn’t have as many calories as heavy cream.
- SALT
- PEPPER
See? I wasn’t joking when I said that this list would be really short. I’m sure if you’ve been on a low carb journey for any amount of time, then you’ll probably have all of these ingredients already in your fridge. If you want to make the flavors a bit more complex I think adding GRANULATED GARLIC and SHALLOTS would be a wonderful addition.
LOW CARB CREAMY ZUCCHINI SCRAMBLED EGG INSTRUCTIONS
This delicious low carb zucchini recipe comes together really quickly, so it’s best to make sure you have all your ingredients ready to go as soon as the butter hits your pan.
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- First off grab a non stick sauté pan. I bought my set from Costco. It isn’t anything fancy, but I have seen that they are now carrying those really cool pans that Gordon Ramsay has been advertising. Maybe one day “Mr. OLCK” will come home and surprise me with a set 😉 . Hey, a girl can dream right? Set your heat to medium and add your BUTTER.
- Once your butter has been added to your pan you will grate your ZUCCHINI. This should take no longer than one minute. By this time your butter will be melted and you will add your zucchini to the pan with a nice size pinch of SALT and PEPPER.
- Continue to stir so that the zucchini does not burn, but releases as much water as possible. This should only take 5 minutes.
- While the zucchini is cooking and becoming tender, you’ll start to work on your egg mixture. I personally like to use a two cup liquid measuring cup for this step. First add your HALF AND HALF and then break your EGGS. Whisk until fully incorporated and set to the side.
- Now that 5 minutes have passed you’ll add the CREAM CHEESE to the pan. Continue to stir until cream cheese has completely melted. This will take 3 minutes.
- Note: I personally find it really easy to melt the cream cheese and make sure there aren’t any clumps by “stabbing” it with my cooking utensil and “swirling” it around the pan. Once most of it has softened then I can press it into the pan and it melts completely.
- As soon as the cream cheese has melted completely add the EGG mixture to the pan and turn heat down to low. You will continuously stir the eggs until completely cooked. This will take 2 minutes.
Once done serve immediately. You should taste these delicious creamy eggs and make sure it’s seasoned to your liking. We personally like to add a bit more cracked black pepper, shredded smoked gouda cheese and chives. Feel free to add whatever toppings you like.
LOOKING FOR MORE EASY RECIPES LIKE THIS?
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Please let us know if you liked one of our favorite low carb zucchini recipes CREAMY ZUCCHINI SCRAMBLED EGGS.
Creamy Zucchini Scrambled Eggs
This Low Carb Creamy Zucchini Scrambled Eggs recipe is sure to be your new go to breakfast. So quick and easy you'll wonder why you've never tried it before!
Ingredients
- 1 Zucchini- Large
- 2 Tbsp Unsalted Butter
- 4 Large Eggs
- 2 oz Cream Cheese
- 1/4 cup Half and Half
- Salt
- Black Pepper
Instructions
- First off grab a non stick sauté pan. Set your heat to medium and add your BUTTER.
- Once your butter has been added to your pan you will grate your ZUCCHINI. This should take no longer than one minute. By this time your butter will be melted and you will add your zucchini to the pan with a nice sized pinch of SALT and PEPPER.
- Continue to stir so that the zucchini does not burn, but releases as much water as possible. This will only take 5 minutes.
- While the zucchini is cooking and becoming tender, you'll start to work on your egg mixture. I personally like to use a two cup liquid measuring cup for this step. First add your HALF AND HALF and then break your EGGS. Whisk until fully incorporated and set to the side.
- Now that 5 minutes have passed you'll add the CREAM CHEESE to the pan. Continue to stir until cream cheese has completely melted. This will take 3 minutes.
- As soon as the cream cheese has melted completely add the EGG mixture to the pan and turn heat down to low. You will continuously stir the eggs until completely cooked. This will take 2 minutes.
Once done serve immediately.
Notes
* I personally find it really easy to melt the cream cheese and make sure there aren't any clumps by "stabbing" it with my cooking utensil and "swirling" it around the pan. Once most of it has softened then I can press it into the pan and it melts completely.
** Before serving, taste the eggs and make sure it's seasoned to your liking. We personally like to add a bit more cracked black pepper, shredded smoked gouda cheese and chives. Feel free to add whatever toppings you like.
Nutrition Information:
Yield: 2-3 servingsAmount Per Serving: Calories: 395Total Fat: 30gSaturated Fat: 16gCholesterol: 555mgSodium: 312mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 6gProtein: 21g
Great content! Keep up the good work!
Thank you so much for the kind words! I hope you enjoy all our hard work 🙂