Zucchini egg pan

Name: Zucchini egg pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Courgette; 1 small pot of oregano; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 75 g grated old Gouda cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Courgette
1 small pot of oregano
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
75 g grated old Gouda cheese

Directions

1
Clean, wash and thinly slice the zucchini. Put some oregano aside for garnishing. Pluck the remaining leaves from the stems and chop finely. Whisk eggs and season with salt and pepper.
2
Stir in cheese and chopped oregano. Heat the oil in an ovenproof pan and sauté the zucchini slices in it. Pour the eggs over them and let them simmer in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
3
Garnish zucchini pan with oregano.