Zucchini Garlic Egg Scramble topped with Tomato, Basil, & Chevre

This is the breakfast of summer right here, what we wait for when zucchini finally comes back into season, coated in rich garlic egg and topped with sweet tangy tomatoes, basil, and chèvre. Amazing accompanied by a piece of fluffy buttered toast.

photo from market at Eloisa Organic Farm

Ingredients

• Zucchini

• Garlic

• Eggs

• Tomatoes

• Basil

• Chèvre (or any crumbly-ish cheese)

Directions

1. Slice zucchini into thin rounds, but not too much for your pan size, as too many will steam rather than sauté. Warm an oiled pan to medium high, toss in zukes, and sauté stirring  often until golden brown. Wait to salt. Add minced garlic (3 cloves at least) in a few minute before the zucchini was done. Stir in a couple pinches of salt.

2. Pour over eggs, seasoned with salt and pepper, and turn the pan on low. Stir constantly to cook eggs evenly until just barely done but still creamy.

3. Serve topped with diced or chopped ripe tomato, minced basil if you’ve got it, and crumbles of chevre or a favorite cheese of your choice.