Courgette and egg scramble is a light breakfast made by sautéing grated courgette in olive oil until it releases its water, then scrambling it with eggs. Made with olive oil alone, it offers a heart-healthy morning dish.
Heat the olive oil in a pan, add the grated courgette and sauté over medium heat for 10 minutes until the water fully evaporates.
Add the eggs and salt and scramble gently for 4 minutes without overstirring.
Garnish with dill and serve hot.
Do not add the eggs until the courgette's water has fully evaporated, or the scramble will turn watery. Do not overstir once the eggs go in, or it will turn mushy. Allergens: contains egg.
Lightly salting the grated courgette and letting it sit for 5 minutes beforehand draws out its water faster, shortening the cooking time.
Admin DadaGastro · verified in test kitchenKabağı editör notundaki gibi rendeledikten sonra hafifçe tuzlayıp 5 dakika bekledim, suyu gerçekten çok daha hızlı ayrıldı ve pişirme süresi 10 dakikadan kısaldı; muhteşem bir zaman tasarrufu oldu.
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