Healthy Easter Egg Breakfast!

Easter is a great time for eating chocolate eggs, but don't forget eggs are a great source of protein and essential nutrients all year round!

Why not take a look below at how to make this delicious healthy scrambled eggs?

Recipe for Zucchini flecked scrambled eggs

Depending how hungry you are go easy on the bread.

Scrambled eggs wait for no man so get all of your ingredients prepped and the toast under the grill before you begin to cook the eggs. Finish the eggs off with a small knob of butter if wished.

Serves 2

4 eggs (organic, free range or from chickens you know)
2 medium courgette, julienned (chopped into thin matchsticks)
Salt and pepper
A couple of mint leaves, finely sliced
3 tsp of olive oil
a small knob of butter (optional)
Toast to serve (optional)

Heat a teaspoon of olive in a small non stick pan over a medium heat.  Add the ribbons of courgette and cook for about a minute - the courgette should soften just a little but stay bright green.

Remove the courgettes from the pan and place in a warmed bowl.

Return the pan to the heat and pour in 2 teaspoons of olive oil.  Turn down the heat to low. 

Crack the eggs into a bowl and whisk together, seasoning with plenty of pepper and a little salt.  

Pour the eggs into the pan and stir continuously with a wooden spoon as they scramble.

When the eggs are almost cooked return the courgettes to the pan as well as the chopped mint.

Take the eggs off the heat and add a little butter if wished.  Serve immediately while hot.

http://www.mostlyeating.com/zucchini-courgette-flecked-scrambled-eggs