1 Lite Olive Oil
Pare and seed the chayote.
Cut lengthwise into 1/2-inch thick slices.
Cut onions lengthwise into halves.
Cut halves lengthwise into 1/4-inch slices and separate into slivers. Heat butter and oil in a skillet over medium heat until foam subsides.
Add onions and oregano; sauté over medium-low heat until onions are golden (8-l0 minutes. Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender (approx. 8 minutes.
Add salt and pepper.