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4-5 small squash (koosa), washed and chopped (or insides of squash which were cored for stuffed squash) 1 small to medium onion, chopped 1 - 2 tomatoes, chopped 3 eggs 4-5 Tbsp. olive oil Salt, pepper and allspice to taste In large frypan, sauté onion in olive oil for 5 minutes. Add squash and tomatoes. (If using insides of squash, place in colander and drain well before using or squeeze water from squash with hands.) Cook on low heat until tender. Break eggs into mixture. Add salt, pepper and allspice to taste. Stir and cook just until eggs are done and mixture is not watery. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |