Here’s a super light, super fluffy, super easy recipe for getting rid of some of your eggs for hollowed-out and dyed Easter eggshells: Zucchini and eggs.
It’s so simple and fast, but the end result is heaven on a plate for breakfast or even lunch. The secret ingredient is a fork. You’ll see what I mean.
ZUCCHINI AND EGGS
A splash of olive oil
A zucchini (or white winter/yellow summer squash, if you prefer), not too small
Salt and pepper to taste
One garlic clove, minced or put through a garlic press
Three eggs, beaten thoroughly
A tablespoon or so of grated hard cheese (totally optional)
In a heavy frying pan, heat the oil over medium-low heat. Using the larger side of a box grater, grate up the entire zucchini. It’s going to look like a huge amount of food; don’t worry. It’ll cook down.
Sprinkle some salt and pepper over the zucchini shreds, and lightly stir and turn with a fork, taking care not to scrape up the bottom of your pan. After three to five minutes, add in the garlic and continue to stir lightly with the fork for another three minutes or so.
When it smells savory and delicious, pour in the eggs and stir with the fork, making sure the eggs aren’t cooking too quickly. The eggs will be unlike any scrambled eggs you’ve ever had, adhering to the zucchini shreds and staying very light and fluffy.
As soon as the eggs are mostly cooked, transfer to a warm plate. At this point, you can grate a sprinkling of hard cheese over the eggs, if you like, but it’s not necessary by any means. Serve with toast and fruit.