- One medium zucchini, diced
- One medium onion, chopped
- 4-5 choppped mushrooms, or one can (4 oz.) sliced or chopped mushrooms, drained
- 2-4 Tbs. olive oil
- 4-5 eggs
- 2-4 Tbs. butter
- Seasoned salt and pepper to taste
Brown the first three ingredients in olive oil, and set aside.
Beat eggs with 2 Tbs. water. Melt butter in an omelette pan over medium heat and add eggs (and salt and pepper) to pan. As the eggs cook, lift the edges with a spatula to let the uncooked eggs run under. When the eggs are at least halfway cooked, add the zucchini mixture and finish cooking under a broiler.
Serving suggestion: Cut into pieces and serve on hard rolls, dressed with Italian salad dressing.