1 cup zucchini grated
1 tbsp chives
1 tsp purple basil chopped optional
1 tsp thyme leaves
1 green chilli deseeded and chopped
1/4 tsp salt
1 tbsp avocado or olive oil
Squeeze out all the water from the zucchini and leave aside. Beat the eggs lightly and add the zucchini, chives, basil, thyme and salt.
Heat oil and when it is very hot add the egg mixture. Cook till the eggs are almost done, if the top is runny lift the egg up a little and allow the runny egg to go under.
When the bottom is cooked flip the egg and remove from heat.
This can be served on its own or with bread or flatbread.
All herbs used are fresh.
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