Today's recipe is perfect to solve a meal or dinner quickly, effortlessly and with just three ingredients (perfect for refrigerators and pantries where the end of the month costs come early): scrambled eggs with sardines and zucchini. Few recipes so easy are as tasty as this one.
Today's is a recipe that reminds us that in canning we have great allies (and saviors) when it comes to getting out of a gastronomic predicament (friends who show up without warning, end-of-month dinners ...).
Scrambled eggs with sardines and zucchini
You have to cook more with the preserves that we have in the pantry! Try this simple recipe for scrambled eggs with sardines and zucchini. Easy, super fast and delicious
Author Hannah mitchell
Kitchen: Spanish
Recipe type: Fishes
Rations: 2
Ingredients
- 1 can of canned sardines (in sunflower or olive oil)
- ½ zucchini
- 2 eggs
- Extra virgin olive oil
- Sal Island
Preparation
- We heat two tablespoons of olive oil in a pan.
- We cut a zucchini in half and julienne it. We add to the pan when the oil is hot.
- When we make sure that the zucchini has begun to poach (it becomes more transparent) we add the sardines from the canning tin previously drained and chopped.
- We stir a couple of times and let the juices bind while we beat the two eggs.
- Once beaten, add to the pan and stir until set.
- Once the dish is set, it is ready to serve.
Nutritional information per serving
Calories: 340