Ingredients
| Measure
| Amount
|
| Squash | 6 medium size | 1 kg |
| Onion | 1 medium size | 75 g |
| Olive oil | 3 1/2
tablespoons | 40 g |
| Tomato | 1 medium size | 100 g |
| Salt | 2 teaspoons | 12 g |
| Eggs | 4 medium size | 200 g |
| Black pepper | 1/4 teaspoon | 0.5 g |
| | |
|
Instructions
Remove stems and blossom ends of squash. Cut into quarters lenghtwise. Cut
into 1 cm (1/2 inch) thick cubes. Saute' finely chopped onions in oil for 4-5
minutes. Stir in squash and diced tomato; mix well. Sprinkle with salt. Cover
and cook over low heat for 50 minutes or until tender. add beaten eggs to
vegetables, Sprinkle with black pepper. Cover and cook for 5 minutes or until
whites are set. Server hot.
6 servings
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