Vegetarian Huevo Saltado
This vegetarian variation of the popular Peruvian dish lomo saltado is the ideal way to use up leftover eggs and a bounty of zucchini and tomatoes from the garden.
Preheat the oven to 200 degrees F (95 degrees C).
Place zucchini strips into a resealable plastic bag.
Add flour and Italian seasoning; shake to coat well.
Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C).
Fry coated zucchini in hot oil for 3 minutes.
Salt and drain on a wire rack.
Return zucchini fries to hot oil and cook until lightly browned about 3 minutes more.
Return fries to the wire rack and keep warm in the preheated oven.
ArnoldGreg September 19, 2024
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