- 2 tablespoons olive oil
- 1 small green or Ronde de Nice zucchini, grated
- heavy pinch salt
- 2 eggs
- pepper, to taste
- In a small skillet, warm olive oil over low heat. Add zucchini and salt.
- Cook, stirring, until zucchini has turned translucent.
- Beat the eggs and stir into zucchini. Stir slowly until eggs have set to a custard-like thickness. Don't wait until it looks dry, or it'll be rubbery!
- Add pepper and serve.