1. Start by washing the zucchini and mushrooms thoroughly. Chop the zucchini into small, bite-sized pieces and slice the mushrooms thinly for even cooking.
2. Crack the eggs into a bowl. Add salt and pepper, then whisk until the mixture is smooth and slightly frothy. This step helps make your scramble fluffy, which I learned after many trial-and-error mornings trying to please my little ones.
3. Heat the olive oil or butter in a non-stick skillet over medium heat. Once hot, add the minced garlic (if using) and sauté for about 30 seconds until fragrant, but not browned.
4. Add the chopped zucchini and mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender and a bit caramelized. I love how the smell of sautéed mushrooms fills the kitchen—it always makes me think of those cozy apartment dinners with my family.
5. Pour the whisked eggs over the cooked veggies. Let the eggs sit undisturbed for about 30 seconds until they start to set around the edges.
6. Using a spatula, gently push the eggs from the edges toward the center, folding the scramble over itself. Continue to cook, folding occasionally, until the eggs are softly set but still moist—about 2-3 minutes. Overcooked eggs are a pet peeve of mine, so I always keep a close eye on this step.
7. If you’re using cheese, sprinkle it over the scramble just before removing it from the heat. Cover the pan for a minute so the cheese melts perfectly.
8. Remove from heat, garnish with fresh herbs if you have them, and serve immediately.

Pro tip: If you find yourself with an unruly toddler who wants to “help,” let them whisk the eggs or sprinkle the cheese—it’s a small way to bring them into the kitchen chaos that I cherish so much.