Make 4 servings

Ingredients

• 500g (17.63oz) Salt Cod
• 1 Sliced Onion
• 2 Cloves Garlic
• Olive Oil
• 6 eggs
• 2 Zucchinis
• Salt, Pepper, Parsley

Preparation

Two days before making, soak the cod in water. Change the water several times. Rinse well with cold water. Pat dry and flake into small pieces. Set aside.

Wash and slice the zucchini. Put in preheated oven to 200ºC/392ºF/gas 6 for 15 to 20 minutes. (if you have a ACTIFRY-TEFAL cook for 15 minutes)

In a large, nonstick saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and garlic. Season with salt and pepper. Saute for 4 to 6 minutes, or until the onions
are wilted.

Add the zucchini and the cod. Season with black pepper. Continue to saute for 4 minutes. Season the eggs with salt and pepper. Add the egg mixture and stir constantly to scramble the eggs.

Cook until the eggs are soft, but slightly firm, about 4 minutes. Remove from the heat and spoon into serving plates. Garnish with cut parsley.