Roasted Courgettes with Chilli Scrambled Eggs

Roasted baby courgettes with porcini mushrooms served alongside creamy, spiced scrambled eggs infused with saffron and chilli flakes.

Vegetarian Breakfast Courgette Low Carb Eggs

Estimated Nutrition

Calories

918.4

kcal / serving

918.4 kcal total

Carbs

14.5g

per serving

14.5 g total

Fat

88.2g

per serving

88.2 g total

Protein

19.8g

per serving

19.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Egg

free-range, lightly beaten

Double Cream

Liquids

Mushroom Water

reserved from soaking the porcini

NutsSeeds

tbsp

Thyme

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Chili Flakes

pinch

Saffron

OilsFats

Olive Oil

Vegetables

piece

Courgette

baby

tbsp

Porcini Mushroom

dried, soaked in water until soft, drained and water reserved

Method

Serve the roasted courgettes with the scrambled eggs.

Cook for two minutes then stir in the cream and seasoning.

Melt butter in a frying pan and add eggs, chilli, saffron, and mushroom water.

Roast in the oven for 15 minutes.

Place courgettes, thyme, mushrooms, and olive oil in a tray and season.

Preheat the oven to 200°C.