Title: Zucchini Omelette (Kolokithakea Me Avga)
Categories: Egg Greek Entree Zucchini
Yield: 3 Servings

1/4	c	Olive oil
2	c	Zucchini; cubed
2	tb	Onions; chopped fine
1	ds	Oregano
		Salt and pepper
5		Eggs; beaten

Heat oil until hot; fry zucchini and onions until zucchini is tender and onions are soft. Season with a dash of oregano and salt and pepper to taste. Pour the beaten eggs over zucchini, lifting the edges of zucchini cubes so the eggs run evenly over them. Cook slowly, running spatula around edges and lifting egg mixture to allow uncooked portion to flow underneath. Cook until eggs are firm, and slide onto a serving platter. Serve with a plate of tomato wedges and slices of feta cheese.

Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Opaa! Greek Cooking, Detroit Style by George J. Gekas

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