My dad would always have ridiculous amounts of zucchini and basil in the garden and this was a great way to use it every day in my breakfast. Plus, it’s quick, easy and it fills you up, ready for a good day ahead.
- 1 tbsp extra virgin olive oil, plus extra to serve
- 1 zucchini, cut into thin half moons
- 1 tbsp pesto
- 3 eggs
- sea salt and pepper, to taste
- 1 lemon, cut into wedges
- grated parmesan cheese, to serve
- black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a non-stick frying pan over medium-high heat. Add the oil and zucchini and cook for 2-3 minutes or until softened.
- Meanwhile, whisk together the eggs with 1 tablespoon of water until well combined.
- Add the pesto to the zucchini and cook for 1 minute, then pour the egg mixture over the zucchini. Gently stir the eggs until they set and become light and fluffy.
- Spoon out onto plates and serve by adding a drizzle of lemon juice and olive oil and a generous grating of parmesan and pepper to taste.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.