Ingredients
- 6 eggs
- 2 garlic (minced cloves)
- 190 gr scrubbed
- 90 gr green pepper (chopped)
- 40 gr onion (chopped)
- 40 gr peel
- 20 ml olive oil
- 5 gr butter
- 1 gr salt
In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 25 cm ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 200ºC dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges.
