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Preparation Method

Prep Zucchini, grated spring onions, finely chopped eggs, separated Grana Padano (or vegetarian alternative), grated green salad, to serve STEP 1 Heat a little butter in a non-stick pan, add the courgette and spring onion and cook until the courgette is really soft and any water has been cooked off. Season and scoop out of the pan. STEP 2 Whisk the egg yolks with 1 tbsp of water in a bowl and season. Whisk the whites until they form soft peaks and fold them into the egg yolks, keeping in as much air as possible. STEP 3 Add more butter to the pan, then add the eggs. Cook gently until the base is set, add the courgette mix and sprinkle over the parmesan. Fold over and keep cooking for a few minutes until the centre has just set. Serve with a green salad. source: olivemagazine.com