Wash the zucchini and cut it into julienne strips, removing all excess water by squeezing it.
Pour the oil and zucchini into a pan, season with salt, and cook for 10 minutes over low heat.
Open the eggs and pour them over the zucchini, well spaced apart, season with salt and add the chives.
Cook for about 10 minutes, but the cooking time is up to you according to your preferred doneness.
Wine
Pan
Store in the refrigerator for up to 24 hours. Serve with toasted bread.
Italia
| Energy (kcal) | 63.66 |
| Carbohydrates (g) | 1.1 |
| of which Sugars (g) | 1.05 |
| Fat (g) | 3.75 |
| of which Saturates (g) | 1.36 |
| Protein (g) | 6.03 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.06 |
