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Aug 23, 2010

Zucchini Scramble

1 small onion
3 small zucchini
2 Tb. millet flour (or other gf flour)
2 cloves garlic
1 tsp. dried basil or dill (or other herb of choice)
1 Tb. coconut oil (or oil of choice)
1 lb. ground beef
6 eggs
1/4 c. water
salt & pepper to taste

Chop the onion.  Cut the zucchini in half lengthwise and then slice it.  I prefer to not slice mine too thin so they don’t get overdone.  Add the flour to the zucchini slices and toss to coat.  (Using the flour is optional.)

Heat the oil in a large skillet and stir-fry the zucchini, onion, and garlic with the basil or dill until the onion and zucchini are tender.

In a separate skillet, brown the ground beef and drain.  Or, you could cook the beef first, remove it from the skillet and then cook the veggies.  Combine the beef and vegetables in one skillet.  Season with salt and pepper. 

Beat the eggs with the water (or milk) and pour over the mixture in the skillet.  Heat and stir until the egg is set.

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