Breakfast Wrap with Zucchini and Baby Spinach

Wash the zucchini and coarsely grate it into a bowl. Lightly salt and let it sit for approx. 5–8 minutes to draw out water. Then, firmly squeeze out the excess water with your hands.

Meanwhile, wash and pat dry the baby spinach. In a small bowl, whisk the 2 eggs with a pinch of salt and pepper.

In a medium-sized pan (at least 20 cm diameter), heat the vegetable oil over medium heat. Add the squeezed zucchini and spinach and sauté for 2–3 minutes until the remaining water has evaporated and the spinach has wilted.