Simple Skillet Recipes - Zucchini and Eggs

I can thank my Italian grandma for my great hair, pleasing peasant build, and this recipe that takes advantage of baby zucchini and (eventually) my own eggs. Farm to table in 8 minutes or less.

Zucchini and Eggs

(serves 1)

Ingredients

2-3 baby zucchini (less than 6 inches)
1/2 TB butter
2 eggs, slightly beaten
salt and pepper to taste
fresh salsa (or pesto...or a nice slice of stilton...maybe a fruit compote...)

Melt the butter in a skillet over medium heat and add the zucchini, sliced thin. Sauté until softened. Add eggs, salt and pepper, and let set. (I scramble them - easier!). Remove from heat, top with salsa and enjoy!

(This pairs well with an NPR Tiny Desk Concert and San Pellegrino Aranciata over ice.)