800 g   zucchini
 125 ml  sunflower- or corn oel
 6       eggs
 salt
 ground  oregano
 freshly ground black pepper
 
 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.

Plain Text Version of This Recipe for Printing or Saving