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Soft Scrambled Eggs with Fresh Yummies

Here's how you make Soft Scrambled Eggs with Fresh Yummies
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  • Servings: 2
  • Prep: 10m
  • Cook: 4m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 6 eggs
  • 2 tablespoons extra virgin olive oil
  • 1/2 leek, trimmed, halved, lengthwise and thinly sliced
  • 1/2 zucchini, halved lengthwise and thinly sliced
  • 3/4 - 1 cup baby spinach leaves (a handful), plus extra to garnish
  • Grated zest of 1/2 -1 lemon
  • 3 tablespoons Parmesan, finely grated (plus, fine shavings to garnish). DO NOT use the jarred pre-grated stuff.
  • Sea salt and freshly ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Break the eggs into a mixing bowl and whisk gently (you don't want them to be fully blended - you should still see some yolk and white unmixed). Set aside until ready to cook.

  • Step 2: Heat the olive oil in a frying pan over medium-low heat, add the leek and zucchini, and saute for about 1 minute until soft. Add the whisked eggs, baby spinach, lemon zest, and grated Parmesan, and salt and black pepper, to taste.

  • Step 3: Cook over very low heat, stirring gently with a wooden spatula to make sure the egg does not stick to the pan. Cook until you are happy with the consistency - the goal is to not overcook and to leave them still soft.

  • Step 4: Serve immediately, topped with freshly shaved Parmesan and fresh spinach leaves, and some toast if you want.

We hope you enjoy this recipe!

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