Zucchini Omelette

800 g   zucchini
125 ml  sunflower or corn oel
6       eggs
salt
ground  oregano
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 omelette
curdle slowly, then serve immediately. 

Serve fresh flat bread with it.

Translation by Micaela "Stayka" Pantke
Any mistakes are therefore mine.

Contributed by Christa Keil