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 immediately.
Serve fresh flat bread with it.
Your Zucchini Omelet is ready. Bon appetit!
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