Quick and Tasty Egg Zucchini Saute – In the fall months, all types of squash are plentiful.
I scored a beautiful bunch of organic zucchini at an Amish farm, so I decided to make one of my mom’s favorite brunch dishes. Variations of this dish with sauteed potatoes and zucchini (with onions sometimes) were served often in her Italian household.
INGREDIENTS Quick and Tasty Egg Zucchini Saute
1 large or 2 small zucchini, halved then sliced
splash of olive oil (about 1 1/2 tb)
pinch of pink salt
a pinch of freshly ground mixed peppercorns
3 farm fresh eggs
6-8 leave fresh basil, sliced with kitchen shears
METHOD
Heat saute pan to medium high
Add olive oil, let heat for a moment
Add zucchini
add a little of the salt and pepper
Let zucchini sit for 3-4 minutes before stirring so they get a little color
whip eggs in with a small pinch of pink salt
Pour eggs over zucchini, let set for a minute or so
Use a fork to fluff the eggs gently, don’t overcook or they will be tough
Turn out onto a plate
Garnish with the fresh basil
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About the show: Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.
I taught cooking classes, and served as a personal chef for individuals and small parties. I consulted for restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications. I created and developed the popular “Food and Travel Nation” page on Facebook.
In 2010, I created a light-hearted, entertaining, informative radio program, “Food And Travel Nation”. It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.
With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.
