skish
IT

Scrambled eggs with zucchini and ricotta

Soft and gentle, great for kids too.

  • 12 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
Open in the app
Scrambled eggs with zucchini and ricotta

Per serving

Calories
334 kcal
Protein
20.3 g
Carbohydrates
20.1 g
Fat
19.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggs2
  • Zucchini120 g
  • Ricotta40 g
  • Mint2 g
  • Extra virgin olive oil1 teaspoon
  • Whole wheat bread1
  • Saltto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

  1. Wash and trim the courgettes and cut them into dice of about 1 cm; tear the mint leaves.
  2. Heat the oil in a non-stick frying pan over medium heat and cook the courgettes with a pinch of salt for 5 minutes, stirring, until tender and lightly golden.
  3. Meanwhile beat the eggs; lower the heat, pour them over the courgettes and stir gently with a spatula for 2–3 minutes, until set but creamy.
  4. Turn off the heat and fold in the ricotta in spoonfuls and the mint, so the ricotta stays soft; serve with the wholemeal bread.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App StoreGet it on Google Play