When egg dishes are mentioned, they usually refer to scrambled eggs and scrambled eggs. These types of breakfast are the most common in most European countries.
However, people only learned about scrambled eggs as a separate dish in the 19th century. Before that time, eggs were fried only on special occasions, on holidays. Later, as a result of changes in the social life of people, scrambled eggs ceased to be a bourgeois phenomenon.
It is worth telling about how to cook scrambled eggs with zucchini
.
Ingredients for vegetable scrambled eggs:
- zucchini – pcs;
- eggs – 6 pcs;
- salt – ½ tsp;
- Provencal herbs – ¼ tsp;
- tomatoes – 2 pcs;
- cheese – 100 g;
- basil – a pinch.
Preparation of vegetable scrambled eggs:
Cut the zucchini across, thin rings. Remove the core from the zucchini rings with a pile.
Grease a skillet with vegetable oil, lay the zucchini rings overlapping on the bottom. In a separate bowl, beat the eggs,
add salt and provan herbs to the eggs, mix. Pour the egg mixture over the zucchini in the skillet, cook the scrambled eggs for 5-7 minutes on medium heat under a lid.
Cut the tomatoes into thin rings.
Cover the scrambled eggs with a plate and carefully transfer the dish to it. Next, place the scrambled eggs back in the frying pan with the uncooked side, continue cooking in the same way.
Shred the cheese on a fine grater
.
Place the tomato rings on part of the eggs, sprinkle the surface with basil. Place shredded cheese on the tomato rings, cover the second part of the eggs.
Under the lid cook the dish for 5-7 minutes on medium heat.
The result is an unusual egg with vegetables. This is a hearty dish that can be prepared constantly.
