Zucchini and potato scrambled eggs – Kolokouthkia kai patates me ta auga

Zucchini and potato scrambled eggs – Kolokouthkia kai patates me ta auga

Classic Cypriot scrambled eggs

Zucchini and potatoes with eggs (κολοκούθκια και πατάτες με αυγά) for breakfast, yes please! I remember my aunty making this for me when I was younger and I could not get enough. It is a classic combination of flavours for a Cypriot breakfast.

My aunty would shallow fry the zucchini and potato to get them super crispy. For a healthier and easier option I roast them instead. The zucchinis turn out so much sweeter this way I think.

 

Image of the tray with sliced zucchini and chopped potatoes before they are marinated

 

Mint is a must whenever I prepare an egg dish. Absolutely love the flavour it gives the dish. Drizzled with lemon on top, with some tomatoes and olives on the side, it is the perfect meal to get the day started. To make breakfast prep faster I usually bake them the veggies the night before, so all I have to do in the morning is to scramble them.

 

 

Zucchini and potato scrambled eggs – Kolokouthkia kai patates me ta auga
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Breakfast
Servings: 3
Author: Eleni Georges
Ingredients
  • 1 medium zucchini, sliced
  • 1 medium potato, chopped
  • 1 tbs olive oil
  • salt and pepper
  • 6 eggs
  • ½ tsp dried mint
  • lemon to serve
Instructions
  1. Preheat the oven to 180°C. Place the vegetables on a lined tray. Drizzle them with olive oil and add the salt and pepper. Put the tray in the oven to cook for 25min or until they turn golden. 

  2. Meanwhile in a bowl, crack the eggs, add the mint and whisk them with a fork to combine well.

  3. Use a frying pan at a medium to high heat and add the vegetables with the eggs. Stir them together until the eggs are cooked. 

  4. Serve with some lemon and enjoy warm.



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