In a small pot, heat the milk over medium heat. Add the oats and a pinch of salt, and cook for about 5-7 minutes, stirring occasionally, until the oats absorb the milk and become soft.
Cook the Zucchini:
While the oats are cooking, heat a small amount of olive oil in a pan over medium heat. Add the grated zucchini and sauté for about 3-4 minutes until it softens and releases moisture.
Scramble the Eggs:
In a bowl, crack the eggs and whisk them together. Pour them over the sautéed zucchini in the pan. Stir gently to scramble until the eggs are cooked through.
Combine and Serve:
Once the oats are ready and the eggs are scrambled, serve the scrambled eggs and zucchini mixture over the cooked oats. You can top with a sprinkle of cheese for extra flavor if desired.
Serving and Storage Tips:
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