Zucchini & Kale Scramble - Dr Praeger's Veggie Tracker


Zucchini Noodle Scramble

Servings 1
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Dietary Restrictions Dairy Free, Gluten Free, Soy Free
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Vegetables Per Serving

1 Cup

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Kale, Zucchini, Breakfast

Dairy Free, Gluten Free, Soy Free


  • 1 tsp extra virgin olive oil
  • ½ cup zucchini noodles
  • 1 cup kale leaves torn
  • 2 eggs or sub tofu or tempeh
  • Generous pinch of sea salt and black pepper

Optional Toppings

  • pesto
  • sour cream
  • feta cheese


  • Heat a skillet over medium heat with the olive oil.
  • Add the zucchini noodles and kale to one half of the pan, and crack the two eggs onto the other side of the pan. Sprinkle everything with salt and pepper.
  • Saute 2-3 minutes, then flip the eggs and stir the kale and zucchini noodles.
  • Once the veggies are tender and lightly caramelized and the eggs are cooked to your liking, transfer them to a plate and garnish with desired toppings.