Prepare the vegetables: Chop the zucchini and slice the mushrooms.
Heat oil or butter in a pan over medium heat.
Add the sliced mushrooms and cook for 3-4 minutes until they start to release moisture and soften.
Add the chopped zucchini to the pan and cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender.
While the vegetables cook, whisk the eggs in a small bowl with water or milk, salt, and pepper. Add dried herbs or onion/garlic powder now if using.
Pour the whisked eggs over the cooked vegetables in the pan.
Gently stir and fold the eggs with a spatula as they cook, until they are set but still slightly moist. Do not overcook.
Serve the scramble hot, optionally with a slice of bread.
💡 Pro Tips for Scramble Success: 💡 🍳 Don't overcook the eggs – slightly undercooked means they'll finish perfectly with the residual heat! 👍 🍄 Slice those mushrooms nice and thin so they cook quickly alongside the zucchini. 🥬 If you have any other veggies lurking, like spinach or a lonely bell pepper scrap, toss them in with the zucchini and mushrooms for extra goodness! 🌱🥕🌶️
