Clean and wash the spring onions and cut the white and light green parts into fine rings. Wash zucchini and grate finely. Beat the eggs and season with salt and pepper. Heat the oil in two pans (or fry everything in two portions). Sauté the zucchini and spring onions. Pour in the eggs and wait a little until they set, sprinkle with cheese and fry the egg mixture for 2 - 3 minutes while stirring. Lightly pepper the scrambled eggs, arrange on lettuce leaves, sprinkle with chives and serve hot or cold. Serve with toasted bread.
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