I was lucky to visit my cousin’s vegetable garden and I thougt of making this dish, full of flavor. Served on top of toasted sour bread with some basil on top, those scrambled eggs will steal your heart!
6 large eggs
2 zucchini in medium cubes
2 fresh onions, chopped
2 tomatoes without seeds and juice
1 green pepper, chopped
Olive oil
Fresh spearmint
Fresh basil
Sea salt, black pepper, oregano
4 slices toasted bread
– Drizzle olive oil in a pan and brown zucchini until they are almost cooked
– Add the green pepper, spring onion and tomato
– Cook until the are soften
– Beat eggs with a pinch of salt and a little water
– Pour eggs over vegetables and in a low fire, stir from the edge to the centre of the pan
– When ready, add spearmint, basil, oregano, salt and pepper
– Serve on top of bread