A Summer Twist on Eggs

This week’s “Taste of Summer” recipe capitalizes on a vegetable that seems to be most abundant at this time of year, whether you grow your own, hit the farmer’s market or shop at the local grocery store.

Enter the green zucchini.

Add eggs and you have a healthy meal suitable for day or night.

In my house, we call this one, “Green Eggs From Zucchini,” and it’s my husband’s go-to meal these days, since our zucchini plants are overtaking our entire garden and hence our diets.

Ingredients

Onion, 1 small

Zucchini, 2 medium

Eggs, 2

Oil, about 2 tablespoons

Lemon, ½

Salt and Pepper

White Wine (optional)

Cheese (optional)

Preparation

1. Chop onion.

2. Cut zucchini into quarters, then chop into quarter-inch pieces.

3. Fry onion in oil until carmelized.

4. Add zucchini to oil.

5. Squeeze half a lemon on top. Stir.

6. You could also add some white wine. Approximately ¼ cup.

7. Add salt and pepper to taste.

8. Sautee for a few minutes.

9. Add about a 1/2 cup water.

10. Cook on medium heat for 20 minutes, covered, and be sure to check on the pan so the water doesn’t cook away too fast.

11. Stir occasionally.

12. When most of the water is gone, beat two eggs.

13. Add the eggs to the pan with zucchini and stir.

14. Cook for another five minutes, covered.

15. Throw a slice or two of cheese on top if desired.

16. Divide and serve.

Serves approximately two, depending on appetite.

Alternatives: If you have a medium tomato around, you can chop that up and add it after the onion. Or, if you prefer a bit of spice in your life, you can add a chopped jalapeno to the chopped onion.