Scrambled Eggs with Zucchini and Tortillas

Ingredients

• Corn Tortilla3 medium (90 g)
• Egg2 medium (100 g)
• Zucchini1/4 count (50 g)
• Parsley1 tablespoon (4 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Heat the oil over medium-high heat in a pan. In the meantime, cut the zucchini into pieces.

2. 2

   Step 2

   Once heated, add the zucchini with a pinch of salt and stir-fry for 3-4 minutes.

3. 3

   Step 3

   In the meantime, beat the eggs and season with salt and pepper.

4. 4

   Step 4

   Then add the beaten eggs.

5. 5

   Step 5

   After 30 seconds, stir constantly using a spatula until it sets. This will take 3-5 minutes.

6. 6

   Step 6

   Remove from heat, sprinkle with chopped fresh parsley and serve with the tortillas.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Zucchini and Tortillas can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.