From: Christa Keil
800 g zucchini
125 ml sunflower- or corn oel
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.