Unrefined · Breakfast
Zucchini Scrambled Eggs
This is one of my favourite breakfast meals and something I cook regularly in the morning to kick start my day. I recently shared this dish with the amazing team (family) from Buena Vista Farm on the South Coast of NSW, Australia.
Ingredients
Method
- Heat a heavy based skillet / frying pan (I am obsessed with good cast iron) over a medium heat, adding oil, onion and garlic. Cook for 1–2 minutes to soften. Once soften, increase the heat and add the zucchini and stir.
- While the zucchini is cooking bring together the egg mix by combining eggs and your choice of dairy (either milk, cream or ricotta; what ever you have in the fridge) with a pinch of salt. You can also leave this out if you wish, you just won't get those amazingly super fluffy and creamy eggs.
- Pour egg mix over zucchini along with chopped basil (or if you have fresh pesto, even better). Gently stir the eggs until they set and become light and fluffy.
- Spoon out onto plates and serve by adding a drizzle of lemon juice, olive oil and a generous grating of parmesan and pepper to taste.
