Scrambled Eggs with Potato and Zucchini

Name: Scrambled Eggs with Potato and Zucchini
Total time: 20 min
Ingredients: 1/2 unit zucchini; 1/2 unit onion; 2 tbsp olive oil; 1 pinch salt; 1 pinch black pepper; 3 units egg; 1 unit potato

ekilu Team

“Who doesn’t have a potato, a bit of zucchini, and some eggs in their kitchen? If you take a look in your fridge, you’ll probably find some. These 3 ingredients can come together to make a fantastic dinner.”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

zucchini

1/2 unit

onion

1/2 unit

egg

3 units

potato

1 unit

Pantry ingredients

olive oil

2 tbsp

salt

1 pinch

black pepper

1 pinch

Instructions

Peel and cut the potato into small dice.

Wash and cut the zucchini into small dice.

Mince the onion.

Heat a little oil in a skillet. Lightly fry the onion for a couple of minutes, stirring often. Then add the diced potato. Cook over medium heat for 7–8 minutes until the potato softens. Keep an eye on the onion to keep from burning.

Add the diced zucchini to the skillet. Fry everything together over medium heat for 5 minutes, stirring regularly. Season with a little salt and pepper.

Beat the eggs and add to the skillet. Stir with a wooden spoon and cook as desired. If you like your scrambled eggs moist, don’t cook them too long.