Scrambled eggs with Tilsiter cheese and roasted courgettes

0.0 stars / 0 votes


serves four

  • 8 small courgettes, approx. 400g
  • Cooking butter or cooking cream for frying
  • milled salt and pepper
  • 1/2 a tsp of chopped rosemary
  • 1/2 a tsp of thyme leaves

scrambled eggs:

  • 10 eggs
  • 1 dl of milk
  • 1/2 tbs of milk
  • 1/2 tbs of tabasco
  • 1 tbs of salt
  • 1 sachet of saffron powder
  • 200 g of finely diced Tilsiter cheese
  • 2 tbs of butter
  • Sprigs of rosemary or thyme for garnishing

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:


  1. 1 Cut the courgettes lengthwise in two and fry for approx.10 mins. in the butter on a medium heat.Season with salt, pepper, rosemary and thyme. Keep warm on low heat until ready for serving.
  2. 2 For the scrambled eggs: beat the eggs and mix in with the milk, tabasco, salt, saffron and half of the diced Tilsiter.
  3. 3 Warm the butter in a non-stick frying pan. Add the egg mix and allow to thicken while stirring.The eggs should remain a litte moist.
  4. 4 Serve the scrambled eggs with the courgettes on plates. Sprinkle on the remaining Tilsiter and garnish with sprigs of thyme or rosemary.

Cheese in this recipe