Instructions: 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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