This simple healthy brunch recipe is an easy way to get a balanced and tasty meal on the table in no time. It works well for brunches, but also makes a delicious breakfast or dinner!
Humans have been cooking the versatile egg for a very long time – there’s evidence that the Ancient Romans enjoyed both scrambled eggs and omelettes.
I wonder if they knew that eggs are a source of: b vitamins for energy production, selenium for the immune system, and folate for healthy blood and the regeneration of healthy body cells…?
Method, for 2 portions:
Fry about 2 tsp olive or rapeseed oil in a frying pan, once hot add in 3-4 medium courgettes that have been halved and sliced into 0.5cm semi-circles.
Cook over a low-medium heat until courgettes are soft. Turn down the heat to a low setting.
Crack 4 eggs into a jug, whisk with a fork to blend, then pour the eggs over the courgettes. Keep moving the egg mixture around with a spatula, stirring slightly to cover all of the courgettes and to prevent the egg from sticking to the pan. Cook for a few minutes, until you see that the eggs are cooked. Season to taste.
Then remove the courgette and egg mixture from the pan with the spatula.
Serve with 2 slices of warm toast per person, and salad veggies like tomatoes and carrots for even more fibre and nutrients.
