Peel the onion, cut off the ends. Cut in half and slice your onion. Keep aside.
1 Onion
Rinse zucchini well and cut off ends. Half and cut the zucchini into slices. Keep aside.
1 Zucchini
Heat up the oil in a large skillet over a medium-high heat setting and sauté onion slices until they appear a bit soft.
1 Tablespoon Oil, 1 Onion
Stir in the zucchini slices and stir cook to incorporate. Keep over a medium high heat setting and sauté zucchini for a few minutes.
1 Zucchini
Season with oregano (or marjoram), ground black pepper and salt. Mix it all in.
1 Teaspoon Oregano Dried, ½ Teaspoon Salt, ⅛ Teaspoon Black Pepper Ground
Keep sautéing zucchini and onion until the texture looks almost cooked through.
Reduce the heat setting. Make some space in the pan by pushing the veggies to the side and break in the eggs.
2 Eggs
Increase the heat again to a medium setting and watch the egg whites turn white. Start to scramble and mix them at the same time into the zucchini onion mix.
If all looks cooked, turn off the heat and sprinkle freshly chopped parsley over the zucchini and eggs in the skillet.
1 Tablespoon Parsley Fresh
Serve up hot.
Video
Notes
I have set the serving for two, which is a smaller meal portion because we tend to serve this with a side dish salad and bread. If you are used to larger portions or if you are hungry, then the base recipe will be for one serving.
I chose to make this with yellow zucchini summer squash, but you can use regular green zucchini too, the difference is just the color.
Please, take a look at the post to see how you can turn this recipe into your own creation with additional ingredients.