Description
My Dad (who’s Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It’s a perfect, tasty meal.
Ingredients
- 4 eggs, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- 1 zucchini, sliced 1/8- to 1/4-inch thick
- garlic powder, or to taste
- salt and ground black pepper to taste
Instructions
- Stir the eggs and Parmesan cheese together in a bowl; set aside.
- Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned
- about 7 minutes. Season the zucchini with garlic powder
- salt
- and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook
- stirring gently
- for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set
- about 2 minutes more.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4