(49 votes)
Loading ...
It is impossible for a child to resist this vegetable dish. The mild taste of zucchini combines perfectly with the Serrano ham. The egg provides creaminess and makes it an irresistible first for the whole family.
I do it in a saucepan type cocotte. The good thing about this kind of pan is that all the liquids released by the vegetables fall back to the cooking surface. You can also do it in a normal saucepan but stay tuned in case you have to add a splash of broth or water so that the vegetables do not burn.
You will tell me if you like it.
Scrambled eggs with courgettes with ham
A very juicy plate of zucchini with ham and egg. Soft, delicate and easy to eat, perfect for the little ones in the house.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: vegetables
- Rations: 4
- Total time:
Ingredients
- A dash of extra virgin olive oil
- 1 medium onion
- 3 small zucchini from organic farming
- 60 g of diced Serrano ham
- 1 hoja de laurel
- 1 egg
Preparation
We chop the onion. In a casserole with a cocotte-type lid, we poach it with the oil, stirring from time to time so that it does not burn.
Meanwhile, we wash and dry the zucchini well. Without peeling them, we cut them into cubes. We also put them in the saucepan along with the bay leaf.
We cover the saucepan and let the zucchini cook well, over low heat. We have to stir from time to time especially to prevent it from burning. I make them without adding water (the zucchini, when it is poached, releases the water with which it will cook) but if you see that it is too dry or that it can stick, you can add a little broth or even a splash of water. In about 20-25 minutes it will be poached.
Add the ham, cover, and let everything cook for another 10 minutes. If we consider it necessary, we add a little salt (not much because the dish already has ham)
Turn off the heat and quickly add the egg. Stir well with a wooden spoon and serve immediately.
