Created by ForeverMama on June 21, 2022
Step 1: Break the eggs into a mixing bowl and whisk gently (you don't want them to be fully blended - you should still see some yolk and white unmixed). Set aside until ready to cook.
Step 2: Heat the olive oil in a frying pan over medium-low heat, add the leek and zucchini, and saute for about 1 minute until soft. Add the whisked eggs, baby spinach, lemon zest, and grated Parmesan, and salt and black pepper, to taste.
Step 3: Cook over very low heat, stirring gently with a wooden spatula to make sure the egg does not stick to the pan. Cook until you are happy with the consistency - the goal is to not overcook and to leave them still soft.
Step 4: Serve immediately, topped with freshly shaved Parmesan and fresh spinach leaves, and some toast if you want.