One of my favorite foods growing up was my mothers zucchini eggs. She would grate zucchini, sauté it, then add a couple of eggs, and cheeses. To veganise the recipe I grate zucchini, sauté it, added firm tofu crumbled up, nutritional yeast, garlic, pepper, salt, turmeric, a little lemon juice, a little mustard, and grated carrot for presentation. I usually serve it with fresh spinach, and lemon rosemary potatoes. It is a super easy breakfast to wake up to during the week if you bake a potato and make the eggs the night before.
Posts
