Zucchini Omelet

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 immediately.

Serve fresh flat bread with it.

Your Zucchini Omelet is ready. Bon appetit!