4 eggs
1 lb. zucchini (Italian squash)
2 heaping tbsp. flour
4 tbsp. olive oil
Salt and pepper

Scrub zucchini well. Remove stem and blossom ends. Dry. Cut into 1 1/4 inch slices, then dip in flour. Heat olive oil in a large skillet. Cook zucchini slices over low flame until golden. Season lightly with salt and pepper. Beat eggs, well with salt and pepper. Pour over squash. When firm and golden on one side, turn and brown on other side. Serves 4.