- serves 1 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 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
Instructions
- 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.
Photography by Adam Liaw.
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Cook’s Notes
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.
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