Mexican Zucchini And Eggs

1. 1

   Rinse zucchini, trim and discard ends, and shred.

2. 2

   In a 10- to 12-inch nonstick frying pan over high heat, stir oil, zucchini, onion, and oregano often until all the liquid has evaporated, about 6 minutes. Add salt and pepper to taste.

3. 3

   With a fork, beat eggs to blend with 1 tablespoon water.

4. 4

   Turn heat to low, pour egg mixture into pan and stir with a wide spatula, scraping pan bottom often, just until eggs are softly set, 2 to 3 minutes, or as firm as you like.

5. 5

   Spoon onto plates and sprinkle with cheese. Add tomato salsa, salt, and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.