Ingredients
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2 tbsp olive oil
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2 tbsp butter
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3 cups thinly sliced zucchini
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6 eggs
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Salt and pepper
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In an 8-inch nonstick skillet or frying pan, heat the oil and 1 tbsp of butter. Add the zucchini, season with salt and pepper, and sauté, stirring, for 10 minute.
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Beat the eggs, with a pinch of salt, in a bowl. Pour the eggs into the skillet. Cook for five minutes, then flip, and cook the other side for another 5 minutes, or until cooked through and lightly browned. Remove from heat, and serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.