Popular in the southern US and the Caribbean, chayote has a mild flavor and good texture. If this vegetable is new to you, try it in scrambled eggs. If you can't find it, you can substitute a firm zucchini or yellow (summer) squash. Serves 6.
2 green chayote squash, quartered, pith removed, and diced (do not peel)
1/2 tsp olive oil
2 Tbsp sofrito (storebought or homemade)
1/2 green pepper, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1 onion, diced
Bring 2 cups of water to the boil in a saucepan. Add the chayote, and boil uncovered for 30 minutes until the chayote is cooked through. Drain and set aside. In a large frying pan, heat the olive oil and sofrito, and stir in peppers and onion. Sauté, stirring often, 3-4 minutes over medium-high heat. Add the chayote, and cook 1 minute. Reduce heat to low. In a large bowl, beat the eggs and stir into the vegetable mixture. Stir constantly until the eggs are cooked, approximately 4-5 minutes.