Jul 14 2026
Restaurants›Rooster›Zucchini Scramble Recipe

Zucchini Scramble Recipe

Inspired by Rooster
Time35m
Serves2

zucchini, roasted tomato, red onion, mushroom, arugula, 3 local cage free eggs, served over breakfast potatoes.

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Ingredients

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Vegetables

Eggs

Breakfast Potatoes

Method

Preparation of Breakfast Potatoes

  1. 1

    Prepare Potatoes

    Wash and dice the medium potatoes into small cubes.

  2. 2

    Cook Potatoes

    In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes, season with salt and black pepper, and cook for about 15-20 minutes, stirring occasionally, until golden and crispy.

Cooking the Zucchini Scramble

  1. 3

    Prepare Vegetables

    While the potatoes are cooking, wash and dice the zucchini and mushrooms, and chop the red onion.

  2. 4

    Sauté Vegetables

    In another skillet, add a little olive oil if needed and sauté the diced zucchini, mushrooms, and chopped red onion over medium heat for about 5-7 minutes until they are soft.

  3. 5

    Add Tomatoes

    Stir in the roasted tomato and cook for an additional 2 minutes.

  4. 6

    Cook Eggs

    In a bowl, whisk the 3 cage-free eggs. Pour the eggs over the sautéed vegetables and gently scramble them together until the eggs are fully cooked, about 3-4 minutes.

  5. 7

    Add Arugula

    Fold the arugula into the scramble just before serving, allowing it to wilt slightly.

Serving

  1. 8

    Plate the Dish

    Serve the zucchini scramble over a generous portion of breakfast potatoes on a plate.

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