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Scrambled eggs with zucchini and peppers

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Ingredients for 2 servings:

  • 2 zucchinis
  • 500 g bell pepper(s)
  • 2 tbsp oil
  • 6 eggs
  • 2 tbsp cheese, grated
  • salt and pepper
  • 2 tbsp margarine
  • 4 slice(s) of bread(s), whole grain
  • 2 tbsp chives, cut into rolls

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean and wash the zucchini and cut into small cubes. Halve, deseed, wash, and dice the bell peppers. Heat the oil and sauté the vegetables for 5-6 minutes, drain in a colander, and let cool. Whisk the eggs and cheese well. Add the vegetables, mix everything, and season with salt and pepper. Heat the margarine in a large pan. Add the egg-and-vegetable mixture and let it set over low heat, stirring occasionally. Arrange the scrambled eggs on the bread slices, sprinkle with chives, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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