Zucchini and Parsley Omelette or Scrambled Eggs


  • 2 eggs
  • 1 small zucchini, grated
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Olive oil or organic butter for cooking


  1. Crack the eggs into a bowl and beat them until well combined. Season with salt and pepper.
  2. Heat a small amount of organic butter in a non-stick skillet over medium heat.
  3. Add the grated zucchini and cook for about 2-3 minutes until it starts to soften.
  4. Pour the beaten eggs over the zucchini in the skillet.
  5. Sprinkle the chopped parsley evenly over the eggs.
  6. Allow the eggs to cook for a few minutes until the edges start to set.
  7. For an omelette, carefully fold it in half. For scrambled eggs, gently stir them until fully cooked.
  8. Slide the omelette or scrambled eggs onto a plate and serve hot, with a squeeze of fresh lemon if you like
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