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          eggs

     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