• Avocado Zucchini Scramble

    by  • July 9, 2013 • Food & Recipes • 0 Comments

    Avocado Zucchini Scramble

    Behold the avocado. Its creamy, flavorful goodness is almost too much to handle. I eat this little piece of decadence every chance I get… often in abundance and alongside tortilla chips. Because guacamole is the natural habitat of the avocado, and we should show it respect.

    But you know what I think? I think that the world underestimates the power of breakfast avocado. I mean, seriously. Avocado in my breakfast wrap? In my breakfast taco? On my breakfast toast? In my breakfast scramble? Why would I not want that?

    So here we have it. Avocado for breakfast, complemented by fresh zucchini, perfectly scrambled eggs, and peppery watercress. It’s like I’m trying to be healthy or something.

    Avocado Zucchini Scramble

    You may think it a little strange to serve a leafy green with your eggs – and I was of the same opinion before I studied abroad. My host mom in France used to serve the most incredible Quiche Lorraine, which was totally worth the extra seven inches it probably added to my thighs. But somehow, when supplemented by a salad, the quiche became a “complete and healthy meal.”

    Ever since, I got into the habit of eating lightly dressed greens with my eggs. Which I’m sure does more good with a light and healthy zucchini-avocado scramble than it does with a butter-laden hunk of French deliciousness. But hey, when in France, you’ve got to embrace your inner fat kid. Right?

    Avocado Zucchini Scramble

    Sadly, my excuses to embrace that inner fat kid are running low these days. But lucky for me, eating avocado classifies as healthy, and I will go to my grave knowing that I’ve done nothing wrong by indulging in this beautiful scramble. Thank Jesus for Omega 3s.


    Avocado Zucchini Scramble (serves two)


    • 1 Tbsp olive oil, plus 1 tsp
    • 1 small zucchini, finely diced
    • 1/2 small or medium avocado, diced
    •  4 eggs, lightly beaten
    • 1 Tbsp fresh basil
    • Salt and pepper to taste
    • 2 slices bread
    • 1/2 c watercress (you can use something else, but I like the peppery flavor)


    Heat 1 Tbsp olive oil in a nonstick pan over medium heat. Add diced zucchini, saute until tender, about 8 minutes. Turn heat to medium-low. Add eggs and gently pull them as they begin to set. Lift and fold until eggs are cooked. Remove from heat and add salt, pepper, and avocado. Top with salt and pepper. Toss watercress with remaining olive oil. Serve alongside 1 slice bread and 1/4 c watercress.

    You may also appreciate:


    I'm a 25-year-old ex-wife who spends most of her time cooking and chasing silly men around.

    Leave a Reply

    Your email address will not be published. Required fields are marked *