Zucchini and pesto scrambled eggs

My dad would always have ridiculous amounts of zucchini and basil in the garden and this was a great way to use it every day in my breakfast. Plus, it’s quick, easy and it fills you up, ready for a good day ahead.

Credit: Adam Liaw

• serves

  1

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp extra virgin olive oil, plus extra to serve
• 1 zucchini, cut into thin half moons
• 1 tbsp pesto
• 3 eggs
• sea salt and pepper, to taste
• 1 lemon, cut into wedges
• grated parmesan cheese, to serve
• black pepper, to taste

Instructions

1. Heat a non-stick frying pan over medium-high heat. Add the oil and zucchini and cook for 2-3 minutes or until softened.
2. Meanwhile, whisk together the eggs with 1 tablespoon of water until well combined.
3. Add the pesto to the zucchini and cook for 1 minute, then pour the egg mixture over the zucchini. Gently stir the eggs until they set and become light and fluffy.
4. Spoon out onto plates and serve by adding a drizzle of lemon juice and olive oil and a generous grating of parmesan and pepper to taste.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.