Mexican Zucchini and Eggs

Name: Mexican Zucchini and Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 larges eggs; 1 teaspoon olive oil; 237 milliliters coarsely chopped onion; 2 teaspoons dried oregano; 118 milliliters About tomato salsa; 4 servings Salt and pepper; 118 milliliters shredded cheddar cheese; 454 grams zucchini

Mexican Zucchini and Eggs might be a good recipe to expand your side dish recipe box. This recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegetarian recipe has 207 calories, 14g of protein, and 12g of fat per serving. This recipe serves 4. If you have eggs, tomato salsa, oregano, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Rinse zucchini, trim and discard ends, and shred.

Ingredients you will need

Zucchini

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.

Ingredients you will need

Zucchini

Oregano

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

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

Ingredients you will need

Water

Egg

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.

Ingredients you will need

Egg

Equipment you will use

Spatula

Frying Pan

Spoon onto plates and sprinkle with cheese.

Ingredients you will need

Cheese

Add tomato salsa, salt, and pepper to taste.

Ingredients you will need

Pepper

Tomato

Salsa

Salt

Equipment

Frying Pan

Spatula

Ingredients

Servings:

6larges

eggs 1teaspoon

olive oil 237milliliters

coarsely chopped onion 2teaspoons

dried oregano 118milliliters

About tomato salsa 4servings

Salt and pepper 118milliliters

shredded cheddar cheese 454grams

zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.