Ingredients for Zarangollo Scrambled Eggs With Zucchini And Onion Spain
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How to Make Zarangollo Scrambled Eggs With Zucchini And Onion Spain
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 medium onion, thinly sliced, and 2 cloves garlic, minced. Reduce heat to medium and cook until softened and translucent, about 5-7 minutes.
- While the onion cooks, heat 2 tablespoons of olive oil in a separate skillet over medium-high heat. Add 2 medium zucchini, diced into ½-inch cubes. Cook for 10-12 minutes, stirring occasionally, until slightly tender but still holding their shape.
- Drain any excess liquid from the zucchini. Add the cooked zucchini to the skillet with the onions and garlic. Cook for another 2-3 minutes, stirring to combine.
- Stir in ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon chopped fresh parsley, 1 teaspoon dried oregano, and the juice of ½ lemon. Season to taste.
- In a bowl, whisk 6 large eggs with a pinch of salt. Pour the eggs into the skillet with the vegetables. Cook over medium heat, gently stirring and folding the eggs and vegetables together, until the eggs are set but still slightly moist, about 5-7 minutes.
- Serve immediately as a tapa or side dish. Enjoy with a glass of Spanish wine!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
10g
Fat
17g
Carbs
1g