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Slice the zucchini and chop the onion.
Heat oil or butter in a non-stick skillet over medium heat.
Cook the Veggies:
Add chopped onion to the skillet and sauté for 2–3 minutes until slightly soft.
Add zucchini slices and cook for another 4–5 minutes, stirring occasionally, until tender and lightly golden.
Mix the Eggs:
In a bowl, beat the eggs with quark or cottage cheese.
Add salt, pepper, and fresh dill to the egg mixture.
Pour Over:
Pour the egg mixture evenly over the cooked zucchini and onions in the skillet.
Cover with a lid and let it cook on low heat for 5–7 minutes until the eggs are set.
Serve:
Garnish with more fresh dill if desired.
Serve warm as-is, or with toast or salad on the side.
Serving & Storage Tips
Best served fresh, right out of the pan.
You can refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently in a skillet over low heat or in the microwave.
Would you like a version with cheese or a baked variation?
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