Scrambled Eggs With Zucchini and Leek

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Wash and trim the ends from the Zucchinis.
  • Cut Zucchinis into slices (about 2 -3 mm).
  • Cut Leek into 2 - 3 mm slices and then cut these rings in half.
  • Heat a skillet on medium heat and add oil, butter and Zucchinis.
  • Stir gently until the Zucchinis start to brown slightly.
  • Whilst this is happening, break and add the eggs to a large beaker and stir the eggs gently so as to break the yolks. Do not whisk.
  • Add the Leek into the skillet and stir until the Leek softens .
  • Add the egg mixture into the skillet and gently fold the egg through the Zucchini and Leek.
  • Keep folding and stirring so that all the egg cooks evenly and the vegetables have been well mixed.
  • Do not over cook. Serve immediately onto warm toast and sprinkle with a little salt.
Advertisement