Scrambled eggs with prawns and zucchini

Ingredients

For 1 serving

• Eggs2
• Shrimp60 g
• Zucchini100 g
• Parsley3 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Bread1
• Saltto taste

Contains: gluten, eggs, shellfish,

In season: May – September

Method

1. Wash and trim the courgettes and cut into dice of about 1 cm; peel the prawns, slit the backs and remove the dark vein; crush the garlic and chop the parsley.
2. Heat the oil in a non-stick frying pan over medium heat with the garlic and sauté the courgettes for 4 minutes, until tender and lightly golden.
3. Add the prawns and cook for 2 minutes, until pink and opaque; then remove the garlic.
4. Meanwhile beat the eggs with a pinch of salt and the parsley; lower the heat, pour them into the pan and stir with a spatula for 2 minutes, until soft and creamy.
5. Serve with the toasted bread.