1 c. thinly sliced onion
1/3 c. olive oil
3 tiny zucchini, sliced paper thin
6 extra lg. eggs
1/2 tsp. salt
1/2 tsp. black pepper
5 tbsp. freshly grated Parmesan cheese
4 tbsp. butter
1 tbsp. finely chopped parsley
1-2 basil leaves, cut into thin strips

Cook the onion in olive oil until transparent. Add the zucchini and brown lightly. Reduce heat and let onion and zucchini cook down for 4-5 minutes, then season with salt and pepper. Drain off oil and excess liquid, and cool slightly.

Beat the eggs in a bowl with salt and pepper. Add the zucchini and onion mixture and 4 tablespoons cheese. Heat the butter in a heavy 10 inch skillet. Pour mixture into pan, and add the finely chopped parsley and basil leaves. Keeping heat very low, cook only until eggs have set, about 20 minutes. Top should still be a little runny. Sprinkle with remaining cheese and put under broiler for not less than 30 seconds or more than 1 minute. Slice out on the plate. This is equally good if chilled.