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Ramekins with eggs, mushrooms and zucchini

10 min

15 min



  • 4 eggs
  • 300 g mushrooms
  • 2 small zucchini
  • 1 scalogno
  • a few leaves parsley and basil
  • 4 slices emmenthal cheese
  • 2 spoonfuls extra virgin olive oil
  • 30 g butter
  • to taste salt and pepper


1. Clean and slice the mushrooms; cut the zucchini into small cubes; peel and chop the scallion.

2. Put a pan on the stove with EVO and the chopped scallion and let it sweat; Add the mushrooms and the zucchini and cook over a high flame for a couple of minutes until brown; add salt and pepper, remove from the stove and drizzle with the previously prepared herbs.

3. Distribute the vegetables in the small pans greased with butter; add the Emmental cheese cut into small pieces and an egg for each casserole.

4. Cook on the stove at a mean temperature for 8-10 minutes.

5. Serve hot in the casserole.

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