Zucchini with eggs Cretan style

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 250 g zucchini
• 300 g tomatoes, fully ripe
• 6 tbsp olive oil
• 2 tsp chicken broth powder
• 1 tsp rosemary, fresh or frozen
• 1 tsp oregano
• 4 m.-sized eggs
• Salt or chicken broth powder
• ½ tsp mace powder
• ½ tsp cayenne pepper
• 50 g mountain cheese, grated
• 500 g water
• 10 g salt
• 3 g citric acid, crystalline
• e.g. celery leaves, fresh, chopped
• n. B. Almond sticks, white

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

a delicious and spicy zucchini omelette, completely without feta

Wash all vegetables. Trim both ends of the zucchini, quarter lengthwise, and cut crosswise into approximately 1 cm thick slices. Soak the slices in brine for 10 minutes. Chop the onion into small pieces. Remove the stems from the tomatoes. Peel, quarter, deseed, and halve the tomatoes crosswise. Heat a medium-sized pan, add 2 tablespoons of olive oil, and let it heat up. Fry the onions until translucent. Remove from the pan. Brown the zucchini slices on both sides with the remaining oil. Add the onions and tomato pieces. Sprinkle over the chicken stock, oregano, and rosemary, and mix gently. Cook everything for about 5 minutes. Crack the eggs and whisk in the mace powder, cayenne pepper, and instant chicken stock. Pour the mixture over the zucchini and cook with the lid on, reducing the heat to low, until the eggs are set. Sprinkle the mountain cheese over the top. Garnish the zucchini omelet in the pan and serve with chilled rosé wine. Recipe source: Mr. Olympios, Armonia Hotel, Crete.