Preparation and cooking time
20 min / 2 persons
1 tablespoon peanut oil
1 shallot, cut into thin rings
1 courgette, coarsely chopped
6 eggs, beaten
100g/3.5 oz feta
1 teaspoon dried oregano
Salt and pepper
Garnish: A few fresh mint leaves, finely chopped
Heat the oil in the pan. Sauté the shallot until transparent. Add the zucchini and cook for a few minutes. Add the eggs and cook over alow heat until they start to set. Crumble the feta over the egg mixture and continue to cook for a few minutes. Season with oregano, salt and pepper. Sprinkle with finely chopped mint.
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