Juicy scrambled eggs with zucchini and garlic for breakfast
Ingredients
- 1 zucchini
- 2 tbsp vegetable oil
- 3 garlic cloves
- salt, to taste
- black pepper, to taste
- 2-3 eggs
Utensils
- knife
- cutting board
- frypan
- fork
- bowl
Instructions
- Peel, deseed and cut the courgettes into bite-sized pieces.
- Heat the vegetable oil in a frying pan over a medium heat.
- Add the courgettes and sauté for about 5-7 minutes.
- Peel and chop the garlic.
- Turn the heat up Reduce to a minimum.
- Add garlic, salt and pepper.
- Cook under a lid for about 10 more minutes.
- Lightly whisk the eggs with a pinch of salt using a fork.
- Pour the egg mixture into the pan.
- Reduce the heat Increase to medium again.
- Fry everything together for a further 2-3 minutes until golden yellow.
- Before serving, sprinkle the scrambled eggs with herbs of your choice.
Young, small courgettes can be used whole, but overripe vegetables also taste delicious.
