Spanish Scrambled Eggs with Zucchini | Zarangollo Murciano Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is a more affordable option for cooking.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based alternative for a similar texture.

Crack 4 large organic cage-free eggs into a bowl.

Season the eggs with sea salt and black pepper.

Lightly whisk the eggs for 10 to 15 seconds, leaving some egg whites intact.

Thinly slice half of a brown onion.

Peel the skin from a medium-sized zucchini and cut it into rounds between 1/8 of an inch thick to a quarter inch thick.

Heat a large nonstick frying pan over medium-high heat and add 2 tablespoons of extra virgin olive oil.

After heating the olive oil for one minute, add the sliced onion and mix continuously to prevent burning.

Cook the onions for about 2 minutes until they are translucent and developing a light golden color.

Add the sliced zucchini to the pan and continue mixing with the olive oil.

Cook the zucchini for about 5 minutes until fully translucent and developing a light golden color, while mixing continuously.

Lower the heat to low medium and season with sea salt and freshly cracked black pepper, mixing to distribute evenly.

Let the mixture sit on low medium heat for about 2 minutes to cool slightly before adding the eggs.

Add the egg mixture into the pan and give it a quick mix to distribute the ingredients without overmixing.

Cook the eggs for about 3 minutes, stirring every 30 seconds, until they are just cooked and not rubbery.

Remove the pan from the heat and transfer the mixture to a serving dish.

Sprinkle with freshly chopped chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens