Lebanese scrambled eggs with squash
INGREDIENTS:
3 medium squash sliced tiny
1 small onion sliced tiny (optional)
2 glove of garlic crunched (optional)
2 tablespoons extra virgin olive oil
Salt
Paprika
6 eggs
3 tablespoons minced fresh mint
3 tablespoons minced oregano
3 tablespoons minced parsley
DIRECTIONS:
1. Cut the squash and onion (if using) into small pieces.
2. Heat the olive oil over medium-high heat in a large frying pan.
3- Add the squash and onion to the pan. Cook, stirring often, until it wilts, about five minutes. Add the garlic, if using, and continue to cook, stirring, for a couple of minutes until the mixture is very dry. Turn the heat down to medium.
4- Beat the eggs in a medium bowl. Stir in the mint, oregano, and parsley. Add to the pan with the squash and onion, and cook, stirring every few seconds with a wooden spoon, until the eggs are scrambled.
5- Add salt and paprika to taste.
6- Remove from the heat and serve, with pita bread.