"I fell asleep last night watching Frank Prisizano Instagram story highlights. So this morning I was inspired to make something simple, with few ingredients, but lots of TLC. Simply sautéed vegetables and slow scrambled eggs were the result."
Breakfast Italiano Style
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- Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 5 Eggs
- 2 tablespoons chopped Fresh Basil
- 1 tablespoons chopped Fresh tarragon
- 1 Zucchini
- 6 stalks Broccoli rabe
- 1 tablespoons Worcestershire Sauce
- 1 tablespoons Parmesean
Method
Step 1
Boil a pot of salted water to blanch the broccoli rabe for 3 minutes or until the stems are tender. Let drain out in a colander.
Step 2
Heat a sauté pan on med/high with a generous pour of olive oil, about 4 tbsp. Once hot, fry thinly sliced zucchini rounds. Work in batches. Flip once browned and sear the other side, hit with salt and keep on a plate lined with paper towel.
Step 3
Add 1 tsp oil to the pan if there’s none left and crack some black pepper and red chili flakes in it, add the blanched broccoli rabe, sauté for 2 minutes. Remove from pan.
Step 4
Whisk eggs vigorously with Worcestershire, basil, tarragon and parmesan. Wipe out the pan you were working with. Spray or coat with oil. On low heat pour in the eggs. Scramble slowly, dragging in the cooking eggs toward the center of the pan until desired doneness.
Step 5
Plate it all and sprinkle with more parmesan.