Breakfast Wrap with Zucchini and Baby Spinach

First, wash the zucchini and grate it coarsely. Lightly salt it in a bowl and let it sit for about 5–8 minutes to draw out water. Then, squeeze out the excess water well.

Meanwhile, wash the baby spinach and pat it dry. Whisk the eggs in a small bowl with salt and pepper.

Heat the oil in a medium-sized pan (at least 20 cm diameter) over medium heat. Sauté the zucchini and spinach for 2–3 minutes until the zucchini's liquid has evaporated and the spinach wilts.