Zucchine Trifolate con Uova e Pecorino (Courgettes with Eggs and Pecorino)
Why this recipe works
- Fast but satisfying: Courgettes cook quickly in the pan, while the eggs add enough substance to make the dish feel complete.
- Soft, coating eggs: Lowering the heat before adding the eggs keeps them tender and lightly creamy rather than firm or dry.
- Few ingredients, clear flavour: Garlic, olive oil, pecorino, and black pepper give the mild courgettes a savoury, distinctly Italian finish.
Get the most out of this recipe
Ingredient notes
- Choose firm courgettes: Firm courgettes hold their shape better in the pan and are less likely to turn watery.
- Account for the pecorino: Pecorino Romano is naturally salty, so taste before adding any extra seasoning.
- Slice evenly: Thin, even rounds or half-moons cook at the same rate and soften without breaking down too much.
Texture tips
- Keep the eggs gentle: Once the eggs go in, use low heat and stir slowly until just set; residual heat will continue to firm them slightly.
- Let the courgettes colour lightly: Cook the courgettes until tender with a little golden colour, rather than stopping as soon as they soften.
Authenticity notes
- About trifolate: Trifolate refers to an Italian sautéing style often used for vegetables, typically with olive oil, garlic, and a simple seasoning.
- Eggs make it more substantial: Adding eggs turns the sautéed courgettes into a warmer, more filling home-style dish rather than a plain vegetable side.
Serving ideas
- Serve with bread: Crusty bread is the natural pairing for scooping up the soft eggs, olive oil, and cheese.
- Finish simply: A little extra black pepper and a final grating of pecorino work well just before serving.
Equipment you'll need
Ingredients
Instructions
- Trim the courgettes, then slice into thin rounds or half-moons. Finely slice the garlic. Grate the pecorino.
- Heat the olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, without letting it colour too much. Add the courgettes and cook, stirring often, for 8 to 10 minutes until tender and lightly golden.
- Meanwhile, whisk the eggs in a bowl with half the black pepper. Reduce the heat to low, then pour the eggs into the pan and stir gently, scraping the base, until softly scrambled and just set, 2 to 3 minutes. Take off the heat and fold through the pecorino, then finish with the remaining black pepper and serve warm.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat low once the eggs go in so they stay soft and creamy rather than dry.
- If the courgettes start to catch before they are tender, lower the heat and keep stirring; they should soften in their own moisture.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use eggs that are safe to eat lightly cooked and ensure the eggs are fully set.
Substitutions
- Replace Pecorino Romano cheese with Parmesan for a milder, less salty finish.
- Replace Extra virgin olive oil with Virgin olive oil for a slightly lighter flavour.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat gently in a frying pan over low heat with a small splash of water until piping hot, stirring often to avoid overcooking the eggs.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Milk
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