Scrambled eggs with zucchini and potatoes aside, topped with parsley (optional)
15 Minutes
1 Serving
Introduction
Wednesday- Lunch
Adapted from:
https://cooking.nytimes.com/recipes/1013310-scrambled-eggs-with-zucchini
Steps
1. Cut zucchini into slices or dice them
2. Thinly slice half a shallot
3. Heat the olive oil in a skillet and sauté the shallot for 2 minutes, then add the zucchini, the bouillon powder, salt, pepper and cook for 10-15, until the zucchini becomes translucent
4. In a bowl, beat the eggs, add salt and pepper, and transfer them to the pan with the zucchini, stir every few seconds to prevent the eggs from sticking, and cook
5. Remove from the heat and serve with cooked golden potatoes with some salt, pepper, olive oil, and freshly chopped parsley (optional)
How to make
The potatoes can be cooked in any way, as preferred
Ingredients
2-3 eggs
1 zucchini (sliced or diced)
1tsp of bouillon powder
1/2 a shallot
2-3 medium golden potatoes
Parsley (optional)