Scrambled eggs in zucchini

A simple and original breakfast of zucchini and eggs cooked in a pan - beautiful and delicious mini scrambled eggs with herbs.

Ingredients

• Eggs - 3 pcs.
• Zucchini - 180 g
• Vegetable oil - for frying
• Salt to taste
• Ground black pepper - to taste
• For filing:
• Dill - 2 branches
• Green onion - 1 pc.

Directions

1. Prepare food for scrambled eggs in a vegetable marrow. Mature zucchini with dense pulp and large seeds are well suited for this dish.
2. Wash the zucchini. If the skin of the zucchini is not tough, you do not need to cut it off. Cut the zucchini into slices about 1.5 cm thick.
3. Use a knife to cut out the middle along with the seeds to make the rings.
4. Heat vegetable oil in a frying pan, add zucchini rings, salt.
5. Fry the zucchini over medium heat, on both sides, until lightly browned.
6. Gently drive one egg into each ring. If a little protein leaks out, it doesn't matter. Season the eggs with salt and pepper.
7. Cover the skillet with a lid and fry the eggs in the courgette until the yolk is desired. Chop the dill and green onions finely and sprinkle with the eggs.
8. Delicious and beautiful scrambled eggs in a vegetable marrow are ready. Bon Appetit.