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Anna Lewandowska

Scrambled eggs with zucchini and tomatoes

Five eggs scrambled slowly over low heat with onion, grated courgette and diced tomatoes cooked down first in clarified butter.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Polish
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 5 eggs
  • 1 zucchini
  • 2 tomatoes
  • 1 onion
  • 1 teaspoon clarified butter
  • a pinch of salt
  • a pinch of pepper

Method
 

  1. Peel and dice the onion and the tomatoes, and grate the courgette.
  2. Melt the clarified butter in a skillet, add the vegetables and cook them until their liquid has evaporated.
  3. Lower the heat, pour in the eggs and fold them over every ten to fifteen seconds until they set into large soft curds.
  4. Take the pan off the heat while the eggs still look slightly underdone.
  5. Season with salt and pepper to taste and serve immediately.

Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.