Zucchini, tomato and scrambled eggs

Wash the tomato and zucchini. Chop the tomato and cut the zucchini into pieces about 4 cm across. Beat the 3 eggs.

Heat half the oil, scramble the eggs until fully set and remove to a clean bowl.

Heat the remaining oil and fry the tomato until softened. Add zucchini and salt, toss, then reduce the heat and cook initially for 4–5 minutes until tender.

Return the eggs and stir-fry over medium heat for about 15 seconds until everything is hot throughout.