Zarangollo - Scrambled Eggs With Zucchini and Onion - Spain

5.0(10)

This recipe is submitted for play in ZWT8 - Spain. It was found at Easy Spanish Recipes.com. Zarangollo is a very traditional Spanish recipe originating from the Southeastern region of Murcia and is tradionally served as tapas. The dish is a easy to make rivuelto, a very common dish involving scrambled eggs, which is usually enjoyed with a glass of Spanish wine.

by Baby Kato·published 2012-07-06

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Breakfast

Servings

4 serving(s)

Total time

40 min

prep 25 min

Calories / serving

214 kcal

Ingredients (10)

serves

1 zucchini, large, peeled, cut into small cubeszucchini
1 onion, large, finely choppedonion
2 garlic cloves, finely choppedgarlic
4 eggs, medium, beatenegg
1 teaspoon lemon juicelemon-juice
1/2 teaspoon dry oreganooregano
4 tablespoons olive oilolive-oil
1/2 tablespoon parsley, fresh, finely choppedparsley
1/2 teaspoon saltsalt
1/4 teaspoon pepper (or to taste)pepper

Instructions (6 steps)

01Heat 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.
02While 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.
03Strain off the liquid and add the cooked zucchini to the onions and cook together for another 2-3 minutes.
04

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Rich recipe — supports nutrition-aware planning.