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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A simple dish that allows a bit of variety to your usual favorite veggies. Try using Cilantro instead of oregano. I use about 2 tbsp fresh chopped Ingredients:
2 chayotes |
2 medium white onions |
2 tablespoons butter or 2 tablespoons margarine |
1 tablespoon lite olive oil |
1/2 teaspoon oregano (dried) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Pare and seed the chayote.
2. Cut lengthwise into 1/2-inch thick slices.
3. Cut onions lengthwise into halves.
4. Cut halves lengthwise into 1/4-inch slices and separate into slivers. Heat butter and oil in a skillet over medium heat until foam subsides.
5. Add onions and oregano; sauté over medium-low heat until onions are golden (8-l0 minutes). Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender (approx. 8 minutes).
6. Add salt and pepper.
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