Scrambled eggs with zucchini, mint and ricotta salata

Ingredients

For 1 serving

• Eggs2
• Zucchini100 g
• Ricotta salata10 g
• Mintto taste
• Whole wheat bread40 g
• Extra virgin olive oil4 g
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Wash and trim the courgette and cut it into roughly 1 cm dice. Beat the eggs in a bowl.
2. Heat the oil in a non-stick pan over medium heat and sauté the courgette for 4 minutes, until tender and lightly golden.
3. Meanwhile, toast the wholemeal bread for 2–3 minutes, until crisp.
4. Turn the heat to low, pour in the eggs and stir constantly with a spatula for 2–3 minutes, until set but still creamy.
5. Turn off the heat and finish with torn mint leaves, grated ricotta salata and a grind of black pepper; serve with the bread. No salt needed, the ricotta salata brings it.