Wash the zucchini and cut it into julienne, removing excess water by squeezing it.
In a pan, pour the oil and the zucchini, season with salt, and cook for 10 minutes over low heat.
Crack the eggs and pour them over the zucchini well spaced apart, salt, and add the chives.
Cook for about 10 minutes, but the cooking is to your liking based on your cooking preference.
Store for a maximum of 24 hours in the refrigerator. Serve with toasted bread.
Italy
| Energy (kcal) | 145.53 |
| Carbohydrates (g) | 0.48 |
| of which Sugars (g) | 0.45 |
| Fat (g) | 12.37 |
| of which Saturates (g) | 2.92 |
| Protein (g) | 7.87 |
| Fiber (g) | 0.46 |
| Sale (g) | 0.08 |
