In Greek: στραπατσάδα, pronounced strah-paht-SAH-thah
The word strapatsatha is used for all types of scrambled eggs, and this combination of zucchini and tomato is a wonderful combination of tastes. Serve for breakfast, brunch, and a light meal.
Cook Time: 30 minutes
Total Time: 30 minutes
- 3 pounds of small zucchini
- 3/4 pounds of ripe tomatoes, puréed
- 5 eggs
- 1/2 cup of olive oil
- 1/2 tablespoon of salt
- 1/2 teaspoon of pepper
Trim zucchini stems and cut into very thin rounds. Place in a large strainer or colander, season with salt, and shake to distrubute.
In a deep medium frying pan, heat oil over high heat. Add zucchini, cover, and cook until the zucchini are soft (15-20 minutes), stirring occasionally . Add tomatoes. When boil is reached, reduce heat to medium and cook until excess liquid evaporates (about 10 minutes), stirring occasionally. Beat the eggs to a froth and pour over the vegetables. Using a wooden spoon, gently push the mixture around until the eggs are evenly distributed. Cook 5 minutes or until most of the liquid is absorbed, stirring gently.
Yield: serves 4-5