Zarangollo - Scrambled Eggs With Zucchini And Onion - Spain

1. 1

   Heat 2 tbsp of oil in a pan over medium-high heat and add the onion and garlic, reducing the heat to medium and cook until they are soft and translucent.

2. 2

   While the onion is cooking, add the other 2 tbsp of olive oil to another pan and heat over medium-high heat and add the cubed zucchini and cook for 10 minutes.

3. 3

   Strain off the liquid and add the cooked zucchini to the onions and cook together for another 2-3 minutes.

4. 4

   Add a little salt and pepper as well as the parsley, oregano and lemon juice to the vegetables.

5. 5

   Then add a dash of salt to the beaten eggs and add them to the vegetables, cooking over medium heat while stirring and tossing the eggs and vegetables.

6. 6

   The eggs will be broken up when then are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.