20-30 zucchini flowers
2 tablespoons butter
5-6 mint leaves, chopped
¾ cups of tea grated cheese (kefalotiri)
Clean the flowers from the stems and wash them. Then, put them in boiling water with some salt, remove them immediately and drain well. Burn the butter in the pan, add the chopped mint and sauté. Beat eggs and add them in the pan with a little salt and pepper. Then, pour the cheese. When the eggs are cooked, remove from the heat and serve.