Herbed Zucchini Scramble

Instructions

1. Step 1

   Grate the zucchini. Slice the scallions, then chop the parsley and chives.

   Cookware: Box Grater, cutting board, knife

2. Step 2

   Crack the eggs into the mixing bowl, add the salt and black pepper, and whisk until evenly blended.

   Ingredients used: 0.5 gr Black Pepper, 4.0 piece Egg, 1.5 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the olive oil in the skillet over medium heat. Add the zucchini and scallions and cook, stirring occasionally, until tender and most released moisture has evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 2.0 piece Scallion, 250.0 gr Zucchini

   Cookware: nonstick skillet, Silicone spatula

4. Step 4

   Reduce to low heat and add the butter, stirring until it melts and coats the vegetables.

   Timer: 1 min (fixed)

   Ingredients used: 10.0 gr Butter

   Cookware: nonstick skillet, Silicone spatula

5. Step 5

   Pour in the prepared egg mixture. Cook slowly, drawing the spatula across the skillet to form soft curds, until the eggs are set and reach 71°C.

   Timer: 4 min (fixed)

   Cookware: nonstick skillet, Silicone spatula

6. Step 6

   Remove the skillet from the heat, fold in the parsley and chives, and serve immediately.

   Ingredients used: 3.0 gr Chive, 8.0 gr Flat-Leaf Parsley

   Cookware: nonstick skillet, Silicone spatula