Recipe - Zucchini Omelette (Kolokithakea Me Avga)

One fourth cup Olive oil
2 cup Zucchini; cubed
2 tablespoon Onions; chopped fine
1 ds Oregano
Salt and pepper
5 Eggs; beaten

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 MCRecipe Digest V1 #817 by Roberta Banghart
bobbi744@sojourn.com on Sep 28, 1997