Scrambled Eggs With Zucchini and Leek |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Getting the kids to eat green vegies is always hard. This meal will have them coming back for more and its simple to make. I like it because it uses those small zucchinis that are always abundant when the zucchini plant starts to produce fruit. Ingredients:
4 zucchini (small) |
10 cm leeks (use the light green part) |
1 tablespoon extra virgin olive oil |
30 g butter |
8 eggs |
Directions:
1. Wash and trim the ends from the Zucchinis.
2. Cut Zucchinis into slices (about 2 -3 mm).
3. Cut Leek into 2 - 3 mm slices and then cut these rings in half.
4. Heat a skillet on medium heat and add oil, butter and Zucchinis.
5. Stir gently until the Zucchinis start to brown slightly.
6. 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.
7. Add the Leek into the skillet and stir until the Leek softens .
8. Add the egg mixture into the skillet and gently fold the egg through the Zucchini and Leek.
9. Keep folding and stirring so that all the egg cooks evenly and the vegetables have been well mixed.
10. Do not over cook. Serve immediately onto warm toast and sprinkle with a little salt.
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