Ingredients:
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800 g zucchini
125 ml sunflower- or corn oel
6 eggs
salt
ground oregano
freshly ground black pepper
Instructions:
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Cut away the stems of the zucchini and the area around them.
Wash and split them lengthwise, then cut them in slices.
Heat oil in a pot and steam the vegetables until gold-yellow while
turning them several times.
Stir eggs thoroughly, season them with salt, oregano and pepper.
Put a bit of the oil in which you had steamed the vegetables in a large
pan and pour in the egg mass.
Spread the drained zucchini pieces over the egg mass and stir them in a
bit. Let the omlett curdle slowly, then serve immediatly. Serve fresh
flat bread with it.
Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.
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