Zarangollo Scrambled Eggs With Zucchini And Onion Spain Recipes

ZARANGOLLO - SCRAMBLED EGGS WITH ZUCCHINI AND ONION - SPAIN

Steps:

• 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.

ZARANGOLLO MURCIANO (STEWED ZUCCHINI WITH ONION)

Steps:

• In a pan heat 1/2 of the oil and cook garlic and onions for about 15 minutes or until soft and translucent.
• In a second pan heat the remaining oil and saute zucchini for about 15 minutes or until soft and releasing liquid. Drain and add to the onion pan.
• Season with salt,pepper, oregano and continue cooking for about 5 minutes.
• Optional: At this point you could crack the eggs onto the veggie mixture and heat until the whites are set.