Ayurvedic Zucchini Scramble
Sep 06, 2019 10:43AM
By Kyle Hass
2 eggs beaten (or equivalent with egg substitute)
½ zucchini peeled and cut into fourths
1 tsp mustard seeds
1 tsp turmeric
1 tsp cumin seeds
1 Tbsp fresh basil
1½ tsp salt
½ tsp black pepper
2 Tbsp olive oil or coconut oil (or ghee)
In a medium pan, add the oil and spices on a low to medium flame.
When you hear the seeds start to pop, add the zucchini and sauté these ingredients for 2 minutes.
Cover the pan for an additional 4-5 minutes or until the zucchini starts to soften.
Add the egg mixture and stir thoroughly for about a minute.
Cover the pan and let the mixture cook for about 3-4 minutes.
Turn the flame off. Stir one more time and then let it sit for another minute.
Serve the zucchini and eggs with the fresh basil on top.
Recipe courtesy of Still Point Ayurveda, 6911 Cresheim Rd., in Philadelphia. For appointments and more information, call 215-356-7270 or visit StillPointAyurveda.com.