Serves: 6
Total Calories: 167

1 onion medium
2 zucchini medium
2 tomatoes medium
4 ounces mozzarella cheese or Swiss cheese
2 tablespoons butter or margarine
1 1/2 teaspoons Italian seasoning dried crushed
1 teaspoon garlic salt
1/4 teaspoon black pepper
8 eggs
Minced parsley

At least 30 minutes or up to 24 hours before serving: Chop onion. Shred zucchini (you will need about 2 cups). Thinly slice tomatoes. Shred cheese (you will need about 1 cup). If making ahead, wrap each individually in plastic wrap and refrigerate.

Twenty minutes before serving: Squeeze excess moisture from zucchini. In a 10-inch ovenproof skillet over medium heat, saute onion in butter for 5 minutes or until almost tender. Add zucchini and saute 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. Place skillet 6 inches from heat source and broil for 2 to 3 minutes or until cheese melts. Sprinkle with parsley and serve immediately.

* If skillet is not ovenproof, wrap skillet handle with foil and broil with handle sticking out of oven.

Nutritional Facts:

Serves: 6
Total Calories: 167
Calories from Fat: 102

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