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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A friend gave me fresh zucchini from her garden. I didn't miss the meat or the cheese in this recipe-this was phenomenal. I didn't have fresh tomatoes so I used a can of Ro-Tel instead and still loved it. This says it serves 4, but I have to confess I ate more than a serving. Recipe courtesy of The Settlement Cookbook. 1965. YUMMY! Ingredients:
1 cup scallion, slivered |
2 medium zucchini, sliced |
2 tablespoons butter |
1 medium tomato, chopped |
1 garlic clove, crushed |
1/4 teaspoon dill weed |
salt |
pepper |
4 eggs |
Directions:
1. Saute scallions and zucchini in 2 tablespoons butter until zucchini slices are lightly browned on both sides.
2. Add tomato and garlic and cook until most of the juice has cooked away.
3. Add dill, salt, and pepper.
4. Beat eggs and pour over vegetables.
5. Cook only until eggs are set.
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