Scrambled Eggs with Zucchini and a Hint of Garlic

1. Cook Zucchini and Garlic

Heat the extra virgin olive oil in a large nonstick pan over medium heat. Once hot, add the grated zucchini and minced garlic to the pan. Cook for about 3 minutes until the zucchini is tender. Season with salt and freshly ground pepper to taste.

2. Whisk Eggs and Cook

In a medium bowl, whisk together the eggs, low-fat milk, a bit more salt and pepper, and the minced chives until smooth. Pour this mixture into the pan with the zucchini. Stir gently but continuously with a wooden spoon or rubber spatula, cooking until the eggs form soft, fluffy curds and are no longer runny.

3. Serve with Avocado

Remove the pan from the heat and serve the scrambled eggs immediately. Optional: top with diced or sliced avocado for extra creaminess and flavor.