Antonio Carluccio

Courgette and Egg

Cocozielli e Ova

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Invitation to Italian Cooking
An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

  • About

‘The title is Neapolitan dialect, and it implies something simple, able to be cooked by anybody, but also something delicious, that costs nothing to make (or very little). The dish is refreshing in summer, served with bread and a few salad leaves.’

Ingredients

  • 400 g (14 oz) courgettes, cut in thin slices
  • 1 large onion, sliced

Method

Fry the onion in the oil first for 5 minutes, then add the courgettes and continue frying to soften and lightly colour.

Add the Parmesan to the eggs, and season with salt and pepper. When the courgettes and onion are ready, pour in the eggs, and stir to scramble. Serve hot.