Ingredients
Method
- Preheat your oven to 200°C/400°F/Fan 180°C and line a baking tray with parchment paper.
- Cut the courgettes into half-moon shapes about ½cm thick, then toss them on the lined tray with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer (don't overcrowd). Roast for 15–20 minutes until tender but still holding their shape with some golden edges.
- While the courgettes roast, crack your eggs into a bowl and whisk with a pinch of salt until just combined—you don't want too much air worked in. Set aside.
- Place a non-stick or cast-iron skillet over medium-low heat. Add 1 tablespoon of butter and let it melt but not brown. Pour in the whisked eggs and stir gently with a spatula, scraping the bottom as you go. Cook for about 2–3 minutes until they're just beginning to set but still quite soft and glossy.
- Remove from heat while the eggs are still slightly runny (they'll continue cooking off-heat). Fold in the roasted courgettes along with chilli flakes and remaining butter. The residual heat will finish cooking everything perfectly.
- Serve immediately, topped with grated parmesan and an extra crack of black pepper if you like.
Nutrition
Notes
The trick is roasting the courgette until it's got a bit of char on the edges and stays tender inside, then folding them right into the eggs before they fully set so each bite gets both textures. I always use a cast-iron skillet for this; the high heat gives you that perfect scrambled egg texture without overcooking.
This is also one of those meals where leftovers are genuinely good—reheat gently in a pan with a splash of milk and they're almost better than fresh. I keep it simple: courgettes, eggs, chilli flakes, butter, and maybe some parmesan if I'm feeling indulgent.