1 lg. zucchini, diced
1 stalk celery, diced
2 med. fresh tomatoes, diced
4-8 eggs, according to taste
1/2 tsp. thyme
1/2 c. Parmesan or grated cheddar cheese
Salt and pepper to taste

Combine vegetables and spices in large saucepan or skillet. Saute 15-20 minutes in oil or butter. Drain if there is excessive liquid. Beat eggs and pour over vegetables, continue cooking, stirring often. When eggs are set or done, place in serving dish and top with cheese and serve.

NOTE: This recipe may vary because of the size and type of zucchini vary so greatly. Depending on taste you may want to increase or decrease the amount of zucchini used.