Scrambled eggs with zucchini
Instructions
Put in a pan 40 g of butter and olive oil.
To Brown the garlic, add the courgettes cut into small dice and half-cooked, peeled tomatoes, chopped and dry well.
Season with salt and pepper and finish cooking live heat stirring often.
Separately, Cook the beaten eggs in a saucepan with the rest of the butter and knead until they appear thickened.
Pour into a lightly heated baking dish.
Decorate the Center with the zucchini well and sprinkle with chopped Basil.
Ingredients and dosing for 4 persons
- 8 fresh eggs
- 120 g of butter
- 1 clove of garlic
- Olive oil
- 4 dice zucchini
- 3 peeled tomatoes
- 5 g of chopped basil
- Salt
- Pepper