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SaltyVegetarianNo gluten option
14 minutes
4 peopleIngredients
Zucchini4
Eggs8
Feta160 g
Dried oregano4 pinches
Chives (optional)1/2 bunch
Olive oil4 tbsp
Preparation
1.
Wash the zucchini and cut into thin rounds.
2.
Heat a drizzle of olive oil in a pan over medium heat. Add the zucchini rounds and cook for 5 to 6 minutes. Season with salt and pepper.
3.
Crack the eggs gently over the zucchini. Sprinkle with oregano and adjust the seasoning to taste.
4.
Top with crumbled feta, then cover and continue cooking for 4 to 5 minutes over low heat, until the cheese has melted.
5.
Serve the zucchini skillet with chopped chives on top, if you have some. Enjoy!
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