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Greek Recipe: Omelette: Zucchini Squash

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GREEK RECIPE: Omelette: Zucchini Squash

  • 1/2 lb zuccini squash
  • 1 small onion minced
  • 1/4 tsp dried sweet basil
  • 2 Tbs butter or olive oil
  • 4 eggs
  • salt and pepper to taste

 

Scrub and cut off stems and bottom ends of zuccini. Do not pare. Cut in rings and dice. Melt butter in a pot. Sautee onion in butter until golden brown. Add zuccini and basil and simmer over low heat for 15 minutes. Beat eggs until smooth and add 2 Tbs milk if desired, mix well. Increase heat to 6/10s full and pour eggs over mixture. Flip after about 4 minutes. Cook until desired consistancy. Serve immediately. Serves 2.

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