Breakfast wrap with zucchini and baby spinach

First, prepare a bowl and clean the zucchini. Then coarsely grate it into the bowl, salt it, and set aside for 5–8 minutes to release water. Afterward, squeeze out any excess water.

Meanwhile, wash the spinach, set it aside, and prepare a smaller bowl into which you crack 2 eggs, add salt and pepper, and whisk with a fork.

Pour 1 tablespoon of oil into a medium-sized pan (min. ⌀ 20 cm) and heat it over medium flame. Then add the zucchini with spinach to the hot oil and sauté for 2–3 minutes until the zucchini releases all its water and the spinach leaves wilt.