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2 tomatoes medium
1 cup onions chopped
2 tablespoons butter or margarine
2 cups zucchini shredded (about 2 medium)
1 1/2 teaspoons italian seasoning dried crushed
1 teaspoon garlic salt
1/4 teaspoon black pepper
8 eggs
1 cup swiss cheese shredded or mozzarella cheese (about 4 oz.)
Minced parsley
Slice tomatoes thinly; set aside.
In a 10-inch ovenproof skillet over medium heat, sauté onion in butter or margarine for 5 minutes or until almost tender.* Add zucchini and sauté for 4 minutes or until zucchini is crisp-tender and no moisture remains.
Sprinkle vegetables with herb seasoning, garlic salt and pepper.
In a medium bowl, beat eggs well. Pour over vegetables. Stir until well blended. Using a spatula, lift edges while tilting skillet and let uncooked center portion run under cooked portion. When set, remove from heat.
Preheat broiler. Arrange tomato slices around outer edge of egg mixture in skillet. Sprinkle top with cheese. Broil 6 inches from heat source for 2 to 3 minutes or until cheese melts. Sprinkle with parsley.
* If skillet is not ovenproof, wrap skillet handle with foil and broil with handle sticking out of oven.
