Tuesday, March 23, 2010

Mexican Zucchini and Eggs

"On her 5-acre spread, Susan Mulvihill grows summer squash.  Last year she actually got ahead of the prolific zucchini by literally shrinking the squash.  Shredded and cooked over high heat, zucchini loses moisture and drops in volume fast.  Then, to make the mixture taste moist and creamy, Mulvihill scrambles in fresh eggs.  Serve the dish with salsa and warm flour tortillas."

1 pound zucchini
1 t olive oil
1 cup coarsely chopped onion
2 t dried oregano
salt and pepper
6 large eggs
1/2 cup shredded cheddar cheese
1/2 cup tomato salsa

Rinse zucchini, trim and discard ends, and shred.

In a 10- to 12-inch nonstick frying pan over high heat, stir oil, zucchini, onion, and oregano often until all the liquid has evaporated, about 6 minutes.  Add salt and pepper to taste.  With a fork, beat eggs to blend with 1 tablespoon water.

Turn heat to low, pour egg mixture into pan and stir with a wide spatula, scraping pan bottom often, just until eggs are softly set, 2 to 3 minutes, or as firm as you like.  Spoon onto plates and sprinkle with cheese.  Add tomato salsa, salt, and pepper to taste.

Makes 3 or 4 servings

My Review

I have breakfast burritos about once a week and this version is simply delicious.  The zucchini adds a sweet flavor and is a great combination with the eggs.  It's a fast and easy recipe and a great way to enjoy your veggies!

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