Use a large frying pan. Place it on medium heat and drizzle with olive oil. Sauté onion and garlic until lightly browned on med heat approximately 3 min. Stir often so onion and garlic do not become too brown. Add 1 lb of squash that has been sliced into small pieces and allow squash to cook, stirring occasionally until squash is tender (Cook for about 5 minutes on med heat) then add 1 chopped green Bell Pepper and (1 Medium Sized Sweet Anaheim Pepper if used) and cover the pan with a lid and cook an addition 2 minutes until all squash is tender. While squash is cooking in second large bowl break three eggs and mix in Mushrooms. When squash mixture is tender at it to the large bowl with the egg and mushrooms. Mix well and then drizzle frying pan with a little olive oil and return the squash and egg mixture back into the frying pan still on medium heat.
Cook approximately 3 minutes or until bottom is just starting to brown, flip over and sprinkle shredded Parmesan and Romano cheese over the top. Allow to melt over the top of the dish as it cooks. Approximately 2 to 3 minutes. Slide out of frying pan so that the cheese side is up.
Serve with fresh sweet corn and freshly sliced tomatoes. Can easily feed a family of three and leftover’s are easily re-heated in microwave.
Meanwhile, add all ingredients for salsa in food processor, and blend. Taste and add spices or extra lime as necessary. The salsa will have a slightly thicker consistency due to the avocado.
When fish is ready, carefully cut into cubes and serve in tortillas with the fresh salsa and any desired toppings.
Ingredients
Directions
Use a large frying pan. Place it on medium heat and drizzle with olive oil. Sauté onion and garlic until lightly browned on med heat approximately 3 min. Stir often so onion and garlic do not become too brown. Add 1 lb of squash that has been sliced into small pieces and allow squash to cook, stirring occasionally until squash is tender (Cook for about 5 minutes on med heat) then add 1 chopped green Bell Pepper and (1 Medium Sized Sweet Anaheim Pepper if used) and cover the pan with a lid and cook an addition 2 minutes until all squash is tender. While squash is cooking in second large bowl break three eggs and mix in Mushrooms. When squash mixture is tender at it to the large bowl with the egg and mushrooms. Mix well and then drizzle frying pan with a little olive oil and return the squash and egg mixture back into the frying pan still on medium heat.
Cook approximately 3 minutes or until bottom is just starting to brown, flip over and sprinkle shredded Parmesan and Romano cheese over the top. Allow to melt over the top of the dish as it cooks. Approximately 2 to 3 minutes. Slide out of frying pan so that the cheese side is up.
Serve with fresh sweet corn and freshly sliced tomatoes. Can easily feed a family of three and leftover’s are easily re-heated in microwave.
Meanwhile, add all ingredients for salsa in food processor, and blend. Taste and add spices or extra lime as necessary. The salsa will have a slightly thicker consistency due to the avocado.
When fish is ready, carefully cut into cubes and serve in tortillas with the fresh salsa and any desired toppings.