ZARANGOLLO - SCRAMBLED EGGS WITH ZUCCHINI AND ONION - SPAIN
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.
Provided by Baby Kato
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 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.
- While 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.
- Strain off the liquid and add the cooked zucchini to the onions and cook together for another 2-3 minutes.
- Add a little salt and pepper as well as the parsley, oregano and lemon juice to the vegetables.
- Then add a dash of salt to the beaten eggs and add them to the vegetables, cooking over medium heat while stirring and tossing the eggs and vegetables.
- The eggs will be broken up when then are done.
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Morium akter monalisa Moral
[email protected]I'm not sure what I did wrong, but my zarangollo turned out really bland. I think I'll try it again with more spices.
noemi Silva
[email protected]This dish is a great way to use up leftover eggs.
Kiara Gipson
[email protected]I love that this recipe is so healthy. It's a great way to get your daily dose of vegetables.
M Garey
[email protected]This is one of my favorite recipes. It's so easy to make and it's always delicious.
Misha Henry
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover zucchini and it's also a very affordable meal.
William Millen
[email protected]This dish is a great way to get your kids to eat their vegetables.
Ronald Mccray
[email protected]I'm always looking for new ways to cook eggs, and this recipe is a great one. The zucchini and onion add a lot of flavor and texture.
Amy Alderson
[email protected]This is a great dish to serve for brunch or lunch.
Amit Debnath
[email protected]I'm not a big fan of zucchini, but I really enjoyed this dish. The zucchini was cooked perfectly and the flavors were well-balanced.
Melissa Gous
[email protected]This dish is so versatile. You can add any vegetables that you like.
Fidel Sisi
[email protected]I love the smoky flavor that the paprika and cumin add to this dish.
Nya Washington
[email protected]This is a great recipe for a quick and easy weeknight meal.
Afzal Baloch
[email protected]I made this for breakfast this morning and it was the perfect way to start the day. It was light, fluffy, and flavorful.
Adu Abigail
[email protected]This dish is a great way to use up leftover zucchini. It's also a great vegetarian option.
Kimberly Troncoso
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The flavors of the zucchini, onion, and eggs melded together perfectly.
Valentine Mzvondiwa
[email protected]5 stars! This dish was so easy to make and so delicious. I'll definitely be making it again.
Moon Akhter Shishir
[email protected]This was my first time making zarangollo, and it turned out great! The instructions were easy to follow, and the dish was ready in no time.
Krēme Kartel
[email protected]I love that this dish is so versatile. I added some chopped tomatoes and bell peppers to mine, and it was delicious!
Multi Vlogs
[email protected]This zarangollo recipe was a hit! The combination of zucchini, onion, and eggs was simple yet flavorful. The addition of paprika and cumin gave it a nice smoky flavor.