Zarangollo with parmesan cheese

Cut the onion into julienne strips and the zucchini into very thin slices.

In a frying pan, add EVOO and sauté the vegetables over low heat. Cover and let it soften

Stir from time to time, add salt and a teaspoon of pepper.

When the vegetables are soft, add the eggs (without beating) to the pan. Leave for a couple of minutes without stirring, and mix until it is to your liking.

Grate the Parmesan cheese, add half of it to the pan and mix. Reserve the other part and serve on top, sprinkled with oregano.

Optional: add potato to make it a more complete meal.