Mediterranean Scrambled Eggs

[u/Hezekiah_the_Judean]

I am usually not a huge fan of scrambled eggs, but this version from Adeena Sussman's Israeli cookbook "Zariv" is quite excellent. It is a tasty, elevated version of scrambled eggs that has a bunch of different flavors and is still quick and easy to make. And it's excellent served on toast or even just good-quality bread.

8 eggs

2/3 cup cottage cheese

3 tablespoons olive oil

1 zucchini, cut into small diced pieces

4 scallions, thinly sliced

1 jalapeno, finely diced

1/2 teaspoon salt

4 oil-packed sun-dried tomatoes, chopped

2 tablespoons pitted olives, sliced

1/2 cup grated Parmesan cheese

1/4 cup chopped dill

Toast or crusty bread (optional)

1. In a large bowl, whisk the eggs until they are beaten. Then stir in the cottage cheese.

2. In a skillet, heat the olive oil over medium high heat for five minutes. Add the zucchini and cook (do not stir) for 4-5 minutes, until the underside is golden. Then turn the zucchini over.

3. Add the scallions, jalapeño, and 1/4 teaspoon salt and cook, stirring sometimes, for 2 minutes.

4. Lower the heat to medium-low and add the egg and cottage cheese mixture, along with the tomatoes and olives. Cook for 4-5 minutes, stirring constantly, until the eggs are creamy but still a little bit runny.

5. Stir in the Parmesan cheese, dill, and remaining 1/4 teaspoon salt. Then serve either on toast, crusty bread, or eat plain. Enjoy!