Cool Cooked Cucumbers Burst with Flavor

Cucumber & Egg Scramble. Recipe & Photo: Ruthie Chipps

Cucumbers are the featured Harvest of the Month item with host Ruthie Chipps, MS, RDN, CD on NBC-TV (WEAU). Hestan Culinary cookware (11 inch Nanobond skillet) is used.

Cucumber & Egg Scramble

Ingredients:
1 Tbsp. dark sesame oil (or olive oil)
1 lb. cucumbers (about 2-3 cucumbers)
1 teaspoon minced garlic
2- 3 medium to large eggs
2 Tbsp. feta cheese (optional)
2 Tbsp. fresh Cilantro, minced
pepper

Method:
Peel cucumbers (either peel off all the skins or leave some skin on). Slice in half lengthwise, then cut the cucumbers into thin slices on a bias.
Place cucumber slices in a bowl and toss with 3/4 teaspoon of salt. Set aside for 20 minutes.
Beat the eggs and season with a pinch of salt. Set aside.
After 20 minutes, rinse the cucumber slices under running water, drain and spread them on some paper towels to absorb excess water.
Place a pan over medium high heat. Once the pan is hot, add oil and cucumbers and saute for 1-2 minutes. Add minced garlic and cook one minute.
Push cucumber slices to one side of the pan. Add beaten eggs to the empty side of the pan. Let the bottom of the eggs set, then stir-fry and toss cucumbers with eggs briefly. Add optional feta cheese. When the eggs are cooked transfer to a serving plate. Sprinkle with freshly cracked pepper. Serve as a lunch or breakfast dish.

Disclaimer: Hestan Culinary cookware was provided for this segment.

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