Andean Mint and Zucchini Scrambled Eggs

1. Prep and Beat the Eggs

1. Crack the eggs into a medium mixing bowl. Season with the sea salt and freshly ground black pepper.
2. Whisk vigorously with a fork or balloon whisk until the yolks and whites are fully blended and slightly frothy, with no visible streaks. Stir in half of the chopped mint and set aside.

2. Sauté the Aromatics and Zucchini

1. Place a medium nonstick skillet over medium heat and add the olive oil.
2. Add the diced shallot and zucchini slices to the pan. Sauté for about 4 to 5 minutes, stirring occasionally, until the zucchini is tender, slightly translucent, and just beginning to take on faint golden edges.
3. Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to let it brown or burn.

3. Scramble the Eggs

1. Turn the heat down to low. Add the butter to the skillet and let it melt into the vegetables, tossing briefly to coat them evenly.
2. Pour the whisked egg mixture into the pan over the zucchini.
3. Let the eggs sit undisturbed for 15 to 20 seconds so the base gently sets. Using a silicone spatula, slowly sweep the curds from the outer edges toward the center of the pan.
4. Continue folding the mixture slowly and gently over low heat for about 2 to 3 minutes. The eggs should form soft, creamy ribbons and pillow-soft curds.
5. Pull the skillet off the heat while the eggs still look slightly glossy and underdone—the residual heat will finish setting them without drying them out.

4. Finish and Serve

1. Fold in the remaining chopped mint and half of the crumbled cheese.
2. Spoon onto warm plates or into shallow bowls.
3. Garnish with the rest of the crumbled cheese, an extra pinch of black pepper, and serve immediately alongside warm crusty bread or soft corn tortillas.