Zarangollo - Scrambled Eggs With Zucchini and Onion - Spain

Recipe by Baby Kato
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 tbsp of oil in a pan over medium-high heat and add the onion and garlic, reducing the heat to medium and cook until they are soft and translucent.
  • While the onion is cooking, add the other 2 tbsp of olive oil to another pan and heat over medium-high heat and add the cubed zucchini and cook for 10 minutes.
  • Strain off the liquid and add the cooked zucchini to the onions and cook together for another 2-3 minutes.
  • Add a little salt and pepper as well as the parsley, oregano and lemon juice to the vegetables.
  • Then add a dash of salt to the beaten eggs and add them to the vegetables, cooking over medium heat while stirring and tossing the eggs and vegetables.
  • The eggs will be broken up when then are done.
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