Courgette scramble

Ingredients

• 400 g (approximately)courgette
• 3eggs
• 1 pinchblack pepper
• A littleoil
• To tastesalt

Instructions

1. 1

   Chop the courgette

   Cut the courgette into small, fairly thin pieces so it cooks through without needing to brown.

2. 2

   Cook the courgette

   Heat a little oil in a frying pan. Add the courgette once the oil is hot, then season with salt and pepper and cook until nearly tender.

3. 3

   Add the eggs

   Add the eggs and stir so they spread through the courgette. Keep the mixture moving to prevent sticking, and cook until the eggs are set.

What is courgette scramble?

A scramble combines beaten or cracked eggs with other ingredients in a pan, stirring as the eggs cook. This version pairs them with courgette for a straightforward vegetarian dish.

There is no elaborate technique or fixed set of additions here: the courgette is cooked first, then the eggs are stirred in. That keeps the ingredient list short and lets the mild vegetable remain prominent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 101 calories, 5g protein, 3g carbs, 8g fat.

The eggs provide most of the protein and fat, while the courgette contributes most of the carbohydrate and fibre. Oil adds additional fat, and the amount of salt will affect the sodium. Serve it with wholemeal bread or a salad to make a more balanced plate.

Cut the courgette small

Even pieces: chop the courgette into small, fairly thin pieces, as the method recommends. They will cook more evenly and become tender before the eggs go in.

Cook the courgette first

Hot oil: add the courgette once the oil is hot, then season it with salt and pepper. Cook it until nearly tender rather than waiting for it to brown heavily.

Moisture: courgette releases water as it cooks, so give it time to soften before adding the eggs. If the pan looks very wet, let some moisture cook off first.

Set the eggs gently

Keep stirring: once the eggs are added, move the mixture around the pan so they reach the courgette and do not stick. Take the pan off the heat when the eggs have just set for a softer scramble.

Keep an eye on the timing

The total time is about 30 minutes, including chopping and cooking. The courgette should be nearly tender before the eggs are added, which helps both components finish without overcooking the eggs.

What to serve it with

Serve the scramble as a light main with bread or toast, or alongside a simple salad. For a more substantial plate, add potatoes or another side that suits the meal.

Recipe notes & tips

• Use a wide frying pan so the courgette cooks in an even layer.
• Keep the courgette pieces small and similar in size.
• Wait until the courgette is nearly tender before adding the eggs.
• Stir after adding the eggs to help them cook evenly and stop them sticking.
• Remove the pan from the heat as soon as the eggs are set to avoid a dry scramble.

Variations

• Add mushrooms: cook them with the courgette until tender.
• Add red pepper: chop it small and fry it alongside the courgette.
• Add prawns: cook them through before stirring in the eggs.
• Add serrano ham: fry a little with the courgette for a savoury variation.
• Add cheese: grate some over the finished scramble or stir it in with the eggs.

Common mistakes to avoid

• Large courgette pieces: they take longer to soften, so chop them small and fairly thin.
• Adding eggs too soon: the courgette may still be firm, so cook it until nearly tender first.
• Leaving the mixture unstirred: the eggs can stick, so keep moving them around the pan.
• Overcooking the eggs: they can turn dry, so stop cooking as soon as they are set.
• Using too much oil: the scramble can become greasy, so start with just a little.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat gently in a pan until hot throughout; the eggs may become firmer on reheating.

Frequently asked questions