One of the difficulties of adult life is to feed ourselves. We could pull from grandma’s tupperware, or from our dear mother. Or even from the neighbor so nice from the fifth that she makes pisto manchego and lowers us a little because she sees us with a hungry face.
We can also go to the prepared food section and grab something from there for dinner, but in addition to being expensive, not everything is as healthy (and tasty) as it seems. Let them tell our colleague from DAP who has been a guinea pig to try Mercadona’s ready-made hamburgers, for example.
That’s why finding really easy recipes is almost like seeing a unicorn, and our unicorn today is not only easy but also delicious. With this scrambled eggs with courgette and Iberian ham you will not only have a healthy dinner, but you will not spend more than ten minutes in the kitchen.
Think about this: cut the zucchini into small squares. This is the biggest difficulty that you will find in this dish, and it will be the first thing you have to do. Make sure you wash the zucchini well before chopping and remove the stem and butt. You don’t need to peel it (use a peeler like this if you want to), so it shouldn’t take more than five minutes.
Arcos Professional Gadgets, Fruit Peeler Vegetable Peeler, Chromed Stainless Steel, Silver Color, 110 mm
Put the butter in the pan (if you don’t want to add extra calories you can use olive oil instead) and let it melt and heat. Add the zucchini and let it brown slightly to add when the ham cubes are already braised.
In a bowl, beat the eggs with salt and pepper to taste. Be careful not to overdo it with the salt that the ham will already provide a salty point. Lower the heat to a minimum and add the eggs. We integrate them in the pan moving them with the rest of the ingredients and let them curdle slowly until they are on point. A tip from the chefs at DAP: scrambled eggs are always best left rare so they’re mellow.
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