Ingredients
- 300 g courgettes
- 80 g bacon
- 8 eggs
- a shallot
- mint
- extra virgin olive oil
- salt
For the recipe of scrambled eggs, courgettes and bacon, peel the courgettes, remove part of the central pulp, with the seeds, and cut the green into small pieces. Chop the shallot and brown it in a pan veiled with oil for 2 '; add the bacon and, after 1 ', the courgettes and a pinch of salt. Cook them for 1 ', then remove them from the pan.
Beat the eggs with a pinch of salt and a sprig of minced mint; cook them in the pan where you cooked the courgettes, mixing them, for 1-2 minutes. Serve the scrambled eggs with the zucchini, completing with some fresh mint leaves.
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