Mexican Zucchini and Eggs
1 pound zucchini
1 tsp olive oil
1 cup coarsely chopped onion
2 tsp dried oregano
Salt and pepper
6 large eggs
1/2 cup shredded cheddar cheese
About 1/2 cup tomato salsa
1. Rinse zucchini, trim and discard ends, and shred.
2. 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.
3. With a fork, beat eggs to blend with 1 tablespoon water.
4. 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.
5. Spoon onto plates and sprinkle with cheese. Add tomato salsa, salt, and pepper to taste.
Yield: 3 or 4 servings
Per serving: 222 cal., 57% (126 cal.) from fat; 15 g protein; 14 g fat (5.5 g sat.); 10 g carbo (1.2 g
fiber); 507 mg sodium; 334 mg chol.
Recipe from Sunset Magazine
Submitted by sooz
International Dishes
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