Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 6 egg (s)
- 2 carrot (s)
- 0.5 ½ zucchini
- 1 tablespoon parsley, chopped
- some rapeseed oil
Print Recipe
Pin Recipe Instructions
- Heat a pan with a little rapeseed oil. Grate the carrots and cook in the hot pan (do not fry). Grate the zucchini and squeeze it out well with my hands. Add the zucchini to the carrots in the pan and cook.
- Whisk 4 whole eggs and 2 egg yolks (egg yolks are a good source of iron). Mix the chopped parsley with the egg. Spread the vegetables evenly in the pan and spread the eggs over them.
- Put everything under a lid over medium heat and let fry lightly. When the egg is set, turn it once and fry the second side until the egg is completely cooked.
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