1 pound zucchini
4 large eggs
1/4 cup pecorino cheese
2 tablespoons salt-packed capers
freshly ground black pepper
olive oil for frying
Clean the zucchini, cut off the ends and discard. Slice the zucchini into round half-inch pieces.
Rinse the capers and remove the salt.
Break the eggs into a bowl and scramble them. Grate the cheese, mince the capers and add them to the eggs along with a few twists of ground black pepper.
Heat a skillet over moderate heat, add enough olive oil to coat the bottom of the pan, then add the squash and fry until golden brown on each side.
Add more olive oil if necessary, then pour in the egg mixture, and cook thoroughly, turning from time to time. When the eggs are thoroughly cooked and lightly browned, transfer to a plate and serve warm or cold.
Add more grated cheese if desired.