Cut the stem ends of the zucchini into small pieces. Rinse the zucchini, cut in half lengthwise, then cut into slices.
Heat the oil in a casserole, sauté the vegetables in it, turning several times, until golden.
Mix the eggs well, season with salt, oregano and pepper (adM.).
Pour some of the vegetable drippings into a large frying pan, heat, add the egg mixture.
Spread the drained zucchini pieces evenly on top and mix a tiny bit into the egg mixture.
Let the omelet curdle and bring it to the table on the spot.
Serve with e.g. fresh pita bread **.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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