Zucchini with egg

Ingredients for 4 servings:

• 500 g zucchini
• 1 tbsp butter or lard
• 4 eggs
• ½ tsp marjoram, shredded
• 8 basil leaves
• Salt and pepper, white
• possibly herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Zucchini frittata. As a starter or side dish.

Cut 500g of zucchini into thin slices. Heat 1 tablespoon of butter or lard (in Abruzzo, lard is the original recipe) in a pan or wide saucepan over medium heat and sauté the zucchini slices with a few tablespoons of water for about 8 minutes, stirring frequently. Meanwhile, beat 4 eggs with a little salt. Finely chop the basil leaves. As soon as the zucchini begins to become translucent, add the spices and the beaten eggs. Mix thoroughly immediately, remove from the heat, and season with a pinch of white pepper. The eggs should still be slightly moist. Note: You can also mix in other herbs, such as peppermint, tarragon, chervil, etc., if desired.