Peel the onions and cut into thin rings, rinse the zucchini and cut into fine slices, remove the peel from the garlic cloves and chop finely. Mix the eggs and season with salt and pepper. Heat olive oil in a frying pan (to which there is a lid), sauté the onion rings in it, add the zucchini slices and roast them, turning, until slightly brown. Finally, add the garlic and the chopped rosemary needles.
Pour the beaten eggs over it, put the lid on and let the omelet fry for about five minutes.
Our tip: Zucchini are tender in taste and therefore also well suited for children.
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