Quick zucchini pan

Ingredients for 2 servings:

• 2 medium-sized zucchini, about 300 g each
• 2 carrots
• 1 large onion(s)
• 1 clove(s) garlic
• 3 tbsp olive oil
• 2 tbsp Italian herbs, dried or fresh
• 4 eggs
• 50 ml milk
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick, light, without meat, with egg

Wash the zucchini, quarter it lengthwise, and cut into 0.5 cm thick pieces. Peel the carrots and cut into 2-3 mm thin slices. Peel the onion and garlic, finely dice them, and fry them in a pan with oil until golden brown. Add the herbs, zucchini, and carrots and fry over high heat for about 5 minutes, stirring occasionally. Season with salt and pepper and reduce the heat. Whisk the eggs with the milk, season with salt and pepper, and pour over the zucchini pan. Let the egg set slightly, then flip it with a spatula and let the egg set briefly again on the side.