- 2 eggs
- 1 tablespoon [15 mL] water
- 1/4 teaspoon [1 mL] basil
- 1/4 teaspoon [1 mL] salt
- 1/8 teaspoon [0.5 mL] thyme
- 1/8 teaspoon [0.5 mL] pepper
- 2 teaspoons [10 g] margarine
- 1/4 up [60 mL] onion dices
- 1 cup [250 mL] 1/8-inch [3-mm] thick zucchini slices
- 2 teaspoons [10 mL] sesame seeds, lightly roasted
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- Into a small bowl, beat together eggs, water, basil, salt, thyme and pepper; set aside.
- Over medium heat, melt margarine into a 9-inch [23-cm] frypan until boiling, really hot.
- Melt onion dices into hot fat until translucent, for approximately 2 minutes.
- Add then brown zucchini slices, turning often, until soft when pierced with a fork.
- Then pour in reserved beaten eggs mixture; sprinkle mixture all over with roasted sesame seeds.
- Cook stirring often until eggs are done, for approximately 2 minutes.
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