Quick and Tasty Egg Zucchini Saute

Quick and Tasty Egg Zucchini Saute – In the fall months, all types of squash are plentiful.

I scored a beautiful bunch of organic zucchini at an Amish farm, so I decided to make one of my mom’s favorite brunch dishes. Variations of this dish with sauteed potatoes and zucchini (with onions sometimes) were served often in her Italian household.

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INGREDIENTS Quick and Tasty Egg Zucchini Saute

1 large or 2 small zucchini, halved then sliced

splash of olive oil (about 1 1/2 tb)

pinch of pink salt

a pinch of freshly ground mixed peppercorns

3 farm fresh eggs

6-8 leave fresh basil, sliced with kitchen shears

METHOD

Heat saute pan to medium high

Add olive oil, let heat for a moment

Add zucchini

add a little of the salt and pepper

Let zucchini sit for 3-4 minutes before stirring so they get a little color

whip eggs in with a small pinch of pink salt

Pour eggs over zucchini, let set for a minute or so

Use a fork to fluff the eggs gently, don’t overcook or they will be tough

Turn out onto a plate

Garnish with the fresh basil

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About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

I taught cooking classes, and served as a personal chef for individuals and small parties.  I consulted for restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications.  I created and developed the popular “Food and Travel Nation” page on Facebook.

In 2010, I created a light-hearted, entertaining, informative radio program, “Food Nation Radio”.  It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.

With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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