Eggs with loukaniko and potato
Eggs with loukaniko and potato and a Greek-style omelet, perfect for a light lunch.
Servings: 4 people
Equipment
- Frying pan
Ingredients
- 3 tbsp (45 mL) olive oil
- 2 cups (500 mL) finely diced potato
- 1 cup Greek sausage (loukaniko), sliced into 1/2 inch pieces
- 1 1/2 cups (200 grams) finely diced zucchini, unpeeled
- 5 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tbsp dried Greek oregano
Instructions
- Heat the olive oil in a large skillet and add the sausage (loukaniko) with the potatoes. Cook until the potatoes are soft and the sausage is golden brown on all sides. Stir in the salt, pepper and oregano.3 tbsp (45 mL) olive oil, 2 cups (500 mL) finely diced potato, 1 cup Greek sausage (loukaniko), sliced into 1/2 inch pieces, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tbsp dried Greek oregano
- Add the zucchini to the skillet and cook for approximately 3 – 4 minutes, until the zucchini is tender.1 1/2 cups (200 grams) finely diced zucchini, unpeeled
- In a small bowl whisk the eggs. Pour them evenly over the vegetables and the loukaniko in the skillet. Using a spatula, move the ingredients around so that the egg gets cooked. Reduce heat to medium low and cover the skillet. The steam will help cook the top part of the egg. Cook this way for approximately 3 minutes.5 large eggs
- Remove lid, cook for about one minute more.
- Remove from skillet.
- Serve and enjoy!