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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Heat 1/2 tbsp of the olive oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add the zucchini in a single layer and season with a pinch of the salt. Cook, stirring once or twice, until the slices are golden at the edges and just tender, about 3–4 minutes. Transfer to a small plate and wipe the skillet clean.
Crack the eggs into a small bowl, add the water, the remaining salt, and the black pepper. Beat with a fork until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
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