Ingredients
Scale
- 7 eggs, lightly beaten with a splash of water
- 5 - 6 garlic cloves, chopped fine
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1 sweet onion, sliced
- 2 zucchini, sliced to 1/4 inch thickness
- Mozzarella, sliced thin
- Fresh Parmesan or Romano cheese, for grating
- 2 scallions, chopped
- 1 tbs. capers, rough chopped
- Fresh basil, for garnish
- Fresh ground black pepper
- Olive oil, for drizzling
Instructions
- Heat a medium sized cast iron pan, 10 inch pan.
- Place the sliced zucchini and 1 - 2 tsp. of olive oil in the heated pan. Sprinkle the zucchini with sugar and salt.
- Let the zucchini get a nice golden color and slight char. When this is achieved, place the zucchini on a plate.
- Place the sliced onion and garlic in the heated cast iron pan. Sprinkle with sugar and salt.
- Add 2 tsp. of olive oil and let the onion and garlic get a nice golden color.
- When the onion looks beautiful, remove from the pan and place in a plate.
- In the same heated cast iron pan drizzle about 2 tsp. of olive oil. Pour just enough of the egg batter to cover the pan. Move the pan around to cover the bottom with the egg.
- Allow the egg to set and cook through. Place the mozzarella to cover the egg, pieces of the prepared zucchini and the onion mixture.
- Fold over when the mozzarella is softened and place on a platter.
- Repeat this process until the egg mixture is used up.
- Garnish with the chopped scallions, capers, fresh basil, fresh ground black pepper and grated cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
