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Mexican Zucchini and Eggs





Yields
Makes 3 or 4 servings

On her 5-acre spread, Susan Mulvihill grows summer squash. Last year she actually got ahead of the prolific zucchini by literally shrinking the squash. Shredded and cooked over high heat, zucchini loses moisture and drops in volume fast. Then, to make the mixture taste moist and creamy, Mulvihill scrambles in farm-fresh eggs. What makes the dish Mexican? Serve it with salsa and warm flour tortillas.

 1 pound zucchini
 1 teaspoon olive oil
 1 cup coarsely chopped onion
 2 teaspoons dried oregano
  Salt and pepper
 6 large eggs
 1/2 cup shredded cheddar cheese
  About 1/2 cup tomato salsa
Step 1
1

Rinse zucchini, trim and discard ends, and shred.

Step 2
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.

Step 3
3

With a fork, beat eggs to blend with 1 tablespoon water.

Step 4
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.

Step 5
5

Spoon onto plates and sprinkle with cheese. Add tomato salsa, salt, and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 222Calories from Fat 57
% Daily Value *
Total Fat 14g22%

Saturated Fat 5.5g28%
Cholesterol 334mg112%
Sodium 507mg22%
Total Carbohydrate 10g4%

Dietary Fiber 1.2g5%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.