Spanish Scrambled Eggs with Zucchini | Zarangollo Murciano
This recipe of Spanish Scrambled Eggs with Zucchini is known in Spain as Zarangollo Murciano. It´s super simple, loaded with flavors and done in 20 minutes.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cage-free organic eggs
- 1/2 onion
- 1 zucchini
- 2 tbsp extra virgin olive oil (30 ml)
- sea salt & black pepper
- handful freshly chopped chives
Instructions
- 1
Crack 4 eggs into a bowl, season with sea salt & black pepper, lightly whisk the eggs for about 10 seconds, you don´t want to fully whisk the eggs, you want to leave some streaks of egg whites in the mix
- 2
Thinly slice 1/2 onion
- 3
Peel 1 medium sized zucchini and cut into rounds that are about 1/8 of an inch thick
- 4
Heat a large nonstick fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil
- 5
After 1 minute add in the sliced onion and mix with the olive oil, after 2 minutes add in the sliced zucchini, continue to mix, after 5 to 6 minutes and the zucchini is translucent and developing a light golden color and the onions are caramelized, lower the fire to a low-medium heat, season with sea salt & black pepper
- 6
Once the pan cools down from a medium-high heat to a low-medium heat (about 2 minutes), add in the egg mixture, mix every 30 seconds, you want to end up with large chunks of eggs, after 3 minutes and the eggs are fully cooked through, remove the pan from the heat, transfer to a serving dish and sprinkle with freshly chopped chives, enjoy!