Archive for the ‘zucchini’ Category



Scrambled eggs with zucchini.

Slice one or two zucchinis as thin as you possibly can (hint: a mandolin works well, or a grater with big horizontal grating holes – just make sure you don’t grate or slice your fingers, I don’t think the blood would complement the rest of the ingredients). Sautee in a little bit of oil till tender. It will take a while. I also added some garlic paste, so I guess a finely chopped up clove should do the trick.

While that is cooking, pop into a 400 F oven a tray with asparagus drizzled with olive oil, lemon juice, salt and pepper – shaken all around so that they are completely covered by the liquids.

Once the zucchini is done, turn off the heat from under that skillet. We’re going to wait for the asparagus to be just about done before adding the eggs so that everything can be served together and warm. But you can beat up the eggs meanwhile if you want to.

The asparagus will be done when they are done. Which is to say, play it by eye. They should at the very least have turned golden on the tops, or brown but not black yet. When that happens, turn the heat back on and add the eggs (2 or 1 per person, depends on how hungry you are) and scramble all around till done.

If you’re a cheesaholic like me, serve with a slice of Manchego cheese.

I couldn’t resist taking and posting this photo as it turned so pretty. And the eggs! Oh the eggs! Just look at them! Changed “brand” of eggs to buy and I think I finally found what I wanted: much more flavourful, intensely colored yolks, differently colored on the outside, not chemically washed.

And there was even dessert that night! Estamos que lo tiramos, seƱora.

Refreshingly fruity

Refreshingly fruity

Strawberries, fresh orange juice, little bit of sugar. It’s always good. The strawberries were not very ripe (duh) but a nice end to the meal.


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