Zucchini Omelette (kolokithakea Me Avga) Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
2 cup: Zucchini, cubed
2 tbsp: Onions, chopped fine
1 dash: Oregano,
Salt and pepper,
5: Eggs, beaten
Directions:
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
on Sep 28, 1997
Source from luhu.jp
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
Source from luhu.jp