Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Meadows Estate in Wills Point, Texas in 1991.

Ingredients Edit

  • 4 tablespoons vegetable oil
  • 1 medium zucchini diced
  • 1 celery stalk diced
  • 2 medium tomatoes peeled seeded and chopped
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 eggs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chopped fresh basil

Directions Edit

  1. Heat 2 tablespoons oil in large skillet over low heat.
  2. Add zucchini and celery then cook gently for 5 minutes.
  3. Add tomatoes, salt and pepper then simmer stirring occasionally for 15 minutes.
  4. In a small bowl beat eggs with cheese and basil.
  5. Add remaining oil to pan and heat 1 minute.
  6. Pour in egg mixture and cook 4 minutes.
  7. Carefully flip mixture and continue cooking second side 4 minutes.
  8. Cut into quarters and sprinkle with Parmesan.
  9. Garnish with basil and serve immediately.

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