| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | Eggs, Greek, Main dishes, Zucchini | 3 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | c | Zucchini, cubed |
| 2 | T | Onions, chopped fine |
| 1 | ds | Oregano |
| Salt and pepper | ||
| 5 | Eggs, beaten |
INSTRUCTIONS
Heat oil until hot; fry zucchini and onions until zucchini is tender and onions are soft. Season with a dash of oregano and salt and pepper to taste. Pour the beaten eggs over zucchini, lifting the edges of zucchini cubes so the eggs run evenly over them. Cook slowly, running spatula around edges and lifting egg mixture to allow uncooked portion to flow underneath. Cook until eggs are firm, and slide onto a serving platter. Serve with a plate of tomato wedges and slices of feta cheese. Recipe by: Opaa! Greek Cooking, Detroit Style by George J. Gekas Posted to MC-Recipe Digest V1 #817 by Roberta Banghart <bobbi744@sojourn.com> on Sep 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 295
Calories From Fat: 233
Total Fat: 26.2g
Cholesterol: 310mg
Sodium: 125.6mg
Potassium: 340.7mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 2.7g
Protein: 11.5g