Adapted from: the breakfast I made myself yesterday that was the best!!! –LB
Slice zucchini into thin rounds, but not too much for your pan size, as too many will steam rather than saute.
Warm an oiled pan to medium high, toss in zukes, and saute, stirring often until golden brown.
Add minced garlic (3 cloves at least) in a few minutes before the zucchini is done.
Pour in the eggs, seasoned with salt and pepper, and turn the pan on low.
Stir constantly to cook eggs evenly until just barely done, but still creamy.
Serve topped with diced tomato, minced basil, and crumbles of chevre or a favorite cheese of your choice.