Scrambled eggs with cherry tomatoes, zucchini and toast

Ingredients

For 1 serving

• Eggs2
• Cherry tomatoes150 g
• Zucchini150 g
• Parmigiano Reggiano10 g
• Basilto taste
• Bread60 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash and trim the courgettes and dice them into roughly 1 cm pieces; wash and halve the cherry tomatoes.
2. Heat half the oil in a frying pan over medium heat and sauté the courgettes with a pinch of salt for 6 minutes, until soft and golden.
3. Add the cherry tomatoes and cook for 2 minutes, until they start to soften. Meanwhile toast the bread in a toaster or pan for 2–3 minutes, until golden.
4. In a bowl beat the eggs with the grated Parmigiano Reggiano, salt and black pepper; lower the heat, add the remaining oil and pour the eggs over the vegetables.
5. Stir constantly with a spatula for 2–3 minutes, until the eggs set into soft, creamy curds; take them off the heat while still slightly glossy, as they finish cooking on the plate.
6. Finish with torn basil and serve with the toast.