Courgette scrambled eggs

    (115)
    25 min

    Scrambled eggs with Parmesan cheese and sliced courgettes is a delicious breakfast, brunch or light supper dish.


    4 people made this

    Ingredients
    Serves: 4 

    • 4 eggs, lightly beaten
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons olive oil
    • 1 courgette, sliced into 1/2cm rounds
    • garlic granules, or to taste
    • salt and freshly ground black pepper, to taste

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Stir the eggs and Parmesan cheese together in a bowl; set aside.
    2. Heat the olive oil in a large pan over medium-high heat; cook the courgettes in the hot oil until softened and lightly browned, about 7 minutes. Season the courgettes with garlic granules, salt and pepper. Reduce heat to medium; pour the egg mixture into the pan. Cook, stirring gently, for about 3 minutes. Remove the pan from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

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    Reviews & ratings
    Average global rating:
    (115)

    Reviews in English (90)

    by
    158

    I grew up to love zucchini because of this "frittata" as we called it. It was everyday food for us, but only during summer when Grandma, and then Mom, grew zucchini in their garden. I feel for the submitter, because it's difficult to put this down in recipe form! It's never measured precisely, and the ingredients are never carved in stone. Add mushrooms, onions, and/or chopped tomato if you like, which is what I did today. I use fresh garlic, not garlic powder (grandmas didn't have garlic powder!) and not nearly as much Parmesan as the submitter directs - we use grated Parmesan at the table just like salt and pepper - just sprinkle it on to your liking. I didn't need a recipe for this, of course, but I wanted to let others who aren't familiar with this know that this is the real deal in Italian households - no plain ol' scrambled eggs for us! Times have changed since I was a young girl with so many fruits and vegetables now almost always available in our food markets. Now I can enjoy this profoundly nostalgic, simple plate of food all year round. (Best, I might add, with toasted, homemade Italian bread!)  -  19 Apr 2010  (Review from Allrecipes US | Canada)

    by
    108

    I grew up eating this as our garden was always abundant with zucchini and I still make it frequently. I start with sliced sweet onion (and a little chopped fresh garlic if you like it) . Saute onion in olive oil until softened; add the sliced zucchini and cook until tender. Add a little fresh chopped basil to the zucchini if you have some in your garden! Pour the eggs with Parmesan over the mixture and cook until set. Serve with a nice piece of crusty bread and a sliced tomato.  -  07 Aug 2009  (Review from Allrecipes US | Canada)

    by
    40

    Having some zucchini and wanting to use some up I'm glad I found this recipe! I did mince up a clove of garlic and used some of that instead of using the powder. This was great! Thanks for sharing!  -  19 Dec 2011  (Review from Allrecipes US | Canada)