Strapatsatha - Zucchini & Tomato Scramble
Source : Nancy Gaifyllia, former About.com Guide to Greek Food
In Greek: ???????????, 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.
Ingredients:
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
Preparation:
• Trim zucchini stems and cut into very thin rounds.
• Place in a large strainer or colander, season with salt, and shake to distribute.
• 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
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