Zucchini Scrambled Eggs

Name: Zucchini Scrambled Eggs
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 1 small red onion, finely sliced; 1 clove garlic, crushed; 1 medium zucchini, cut in half and finely sliced; 3 of the best eggs you can get; ⅓ cup milk, cream or ricotta (i love ricotta best!); ½ cup basil, roughly chopped; 1 lemon, juiced; 1 tbs olive oil; Parmesan cheese, grated; Olive oil, to serve

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.

Serves: 1
Prep: 20 mins
Cook: 5 mins
Difficulty: Easy

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Ingredients

1 small red onion, finely sliced
1 clove garlic, crushed
1 medium zucchini, cut in half and finely sliced
3 of the best eggs you can get
⅓ cup milk, cream or ricotta (i love ricotta best!)
½ cup basil, roughly chopped
1 lemon, juiced
1 tbs olive oil
Parmesan cheese, grated
Olive oil, to serve

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.