Inspiration: A few months back I made the most amazing discovery when cooking some scrambled eggs. Apparently cream cheese has the power to turn ordinary scrambled eggs into the most addicting, awesomely delicious food ever. I started adding it to my eggs that magic day and have not turned back. In fact, I’ve been craving and eating scrambled eggs (namely these zucchini and cream cheese scrambled eggs) several times a week now as a result.
What We Loved: Back when I first made these, Brandon said that these were the best scrambled eggs that he had ever had, and I’ve eaten them countless times since then for lunch, so I’m right there with him. These are by far my very favorite scrambled eggs. They’ve got so much to love about them – an awesome slightly browned onion flavor that I adore, a whole heap of fresh vegetable goodness, and ooey-gooey pockets of delicious cream cheese. I love that there is a whole zucchini thrown in there, which is such an awesome way to ramp up the nutrition in what is already a nutritious egg dish. And I’d be lying if I didn’t admit that I save a good portion of those cream cheese pockets for last. They’re the best part!
Tips: If you’re not a fan of zucchini, simply adding cream cheese to plain old scrambled eggs is really a great treat, too. When I do scrambled eggs that way, I let the cream cheese melt all of the way and incorporate it into the eggs, which results in a super creamy and cheesy consistency. Completely fabulous!
Zucchini and Cream Cheese Scrambled Eggs
Source: Original Recipe
1 slice onion, chopped
1 small zucchini, grated
Kosher salt and black pepper
2 large eggs
Splash of cream or milk
1 ounce cream cheese
1. Heat a nice pat of butter in a small saute pan over medium low heat. Add the onion and zucchini, and season with salt and pepper. Cook until the vegetables are softened, until all of the moisture released from the vegetables has completely evaporated, and until the vegetables begin to brown. Reduce the heat to low.
2. Beat the eggs together with a splash of milk and some salt and pepper. Add the eggs to the pan. Stir continuously, until the eggs are just about set.
3. Add the cream cheese to the pan in small cubes. Stir a few times to incorporate the cream cheese/let it begin to melt and to let the eggs finish setting.
4. Serve, sprinkling with additional salt if desired.