Scrambled eggs with courgettes (revuelto de zapallitos)
A quick, thrifty supper: courgettes fried with onion and scrambled with egg and grated cheese, served with bread. It's also made with chard or sweetcorn.
- 35 minTime
- 20 minHands-on
- 4Portions
- 24 gprotein per portion
- 480kcal per portion
Ingredients for 4 portions
- 4Round courgettes, in small cubes
- 2 tbspRapeseed oil
- 1Yellow onion, chopped
- to tasteSalt
- 6Eggs
- 50 gGrated cheese
- to tasteBlack pepper
On the side
- 4Crusty white rolls
Method
- Wash the courgettes and cut them into small cubes, skin on.
- Heat the oil in a large frying pan over medium heat and soften the onion for about 5 minutes until translucent.
- Add the courgettes, season with salt and cook for 12–15 minutes, stirring now and then, until tender and the liquid has evaporated.
- Beat the eggs with the grated cheese and pepper, pour over the courgettes and stir gently over low heat for 2–3 minutes until just set and still creamy.
- Serve straight away with bread.
