eggs
1 zucchini, thinly sliced
1 tomato, thinly sliced
4 fresh mushrooms, sliced
2 carrots, thinly sliced
8 (black) olives, sliced
1/2 onion, chopped
1/2 teaspoon oregano
1 stalk parsley, chopped
salt
pepper
nutmeg
1 tablespoon olive oil or butter
water

Cook carrots first in a salted water, 5-6 minutes, until tender. Add zucchini and mushrooms and keep cooking 5 more minutes. Drain them and set aside.

Break the eggs and beat them in a large bowl, adding 3 tablespoons water and the nutmeg.

Put olive oil or melt butter in a nonstick skillet in medium heat. 2-3 minutes later add the onion, salt and pepper. After 3-4 minutes add the carrots, zucchini, mushrooms, tomato, olives, oregano and parsley. Stir for 3-4 minutes. Pour the eggs and blend with the rest ingredients. Cook for 10 minutes. Cut into pieces. Serve hot, lukewarm or even cold.