Zucchini with Eggs
Calabacitas con Huevos
From Dona (Hollingsworth) Eddins
One of my old favorites for zucchini. I've also substituted broccoli for the zucchini;” says Dona, a friend from high school and a super artist, who also applies her trade in the kitchen. Dona says this is "a comfortable lunch for two."
1/2 stick (4 tablespoons) butter (1/4 cup)
2 cups zucchini or summer squash, coarsely chopped
1 cup freshly grated cheese, Parmesan, Gruyere or Monterey Jack
salt and freshly ground pepper to taste
Heat the butter in a saucepan; add the zucchini; cover and cook for 10 minutes or until just crisp, or until the zucchini is tender to the bite. The time depends on the age of the zucchini. Drain; season to taste with salt and pepper, and place in a skillet.
Beat the eggs with 2 tablespoons of water, (did you ever watch a chef add water to an omelet? The escaping steam lightens the texture of beaten eggs) and combine thoroughly with the grated cheese. Pour over the zucchini, mixing it in gently, and cook over a low heat until the eggs are set, 3 to 4 minutes. Serve at once.
Published Jul 24, 2001
Copyright ©2001 The Ponca City News