YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Zucchini and Spring Onions
Sautéed zucchini and spring onions folded into soft scrambled eggs, finished with a drizzle of buttery olive oil.
INGREDIENTS
2 Large Eggs
1/2 cup sliced Zucchini
1 medium Spring Onion
1 tablespoon Extra Virgin Olive Oil
Pinch of Sea Salt and Black Pepper
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-low heat.
Add the sliced zucchini and chopped spring onion to the pan.
Sauté the vegetables for 3 to 4 minutes until the zucchini is tender and the onions are fragrant.
While the vegetables cook, crack the eggs into a small bowl and whisk until well combined.
Pour the whisked eggs into the skillet over the sautéed vegetables.
Use a silicone spatula to gently move the eggs across the pan until they are softly set and creamy.
Remove from heat immediately and season with a pinch of sea salt and black pepper before serving.