Ingredients with Measurements:
- 4 large eggs
- 1 medium zucchini, grated
- 1 cup sliced mushrooms
- 1/4 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the eggs, salt, and black pepper until well combined.
2. Add the grated zucchini, sliced mushrooms, chopped onion, and chopped parsley to the egg mixture. Mix well.
3. Heat the olive oil in a 10-inch non-stick skillet over medium-high heat.
4. Pour the egg mixture into the skillet and spread it evenly.
5. Cook for 5-7 minutes or until the bottom is golden brown and the top is set.
6. Sprinkle the crumbled feta cheese over the top of the eggah.
7. Place the skillet under the broiler for 2-3 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let the eggah cool for a few minutes.
9. Cut into wedges and serve.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for stovetop cooking and broil for oven cooking.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories: 210
Fat: 15g
Carbohydrates: 6g
Protein: 14g
Sodium: 460mg
Fiber: 1g
Sugar: 3g
Substitutions for ingredients:
- Instead of feta cheese, you can use goat cheese or shredded cheddar cheese.
- You can substitute the mushrooms with bell peppers or spinach.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different herbs such as basil or thyme for a different flavor profile.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated zucchini before adding it to the egg mixture.
- Use a non-stick skillet to prevent sticking and make flipping easier.
- You can also use a lid to cover the skillet while cooking to help the top set faster.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave for 30-60 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the eggah on a plate with a side salad or sliced avocado.
Garnishes:
Garnish with additional chopped fresh parsley or a sprinkle of paprika.
Pairings:
Pair with a glass of orange juice or a cup of coffee for a delicious breakfast.
Suggested side dishes:
Serve with a side of toast or roasted potatoes.
Troubleshooting advice:
- If the eggah is sticking to the skillet, use a spatula to gently loosen the edges before flipping.
- If the top is not setting, cover the skillet with a lid to help it cook faster.
Food safety advice:
Make sure to cook the eggah to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Eggah is a traditional Middle Eastern dish that is similar to a frittata or omelet.
Flavor profiles:
This dish is savory and slightly salty with a hint of earthiness from the mushrooms and zucchini.
Serving suggestions:
Serve for breakfast, brunch, or as a light lunch or dinner.
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