1/2 c. onions, chopped
1 c. sliced sauteed zucchini or 1 c. chopped cooked broccoli
1/2 c. cauliflower, cooked
2-3 tbsp. olive oil
5 eggs, slightly beaten
1/3 c. grated Parmesan cheese
3 oz. sliced pepperoni

Saute onions in oil until tender. Add zucchini or broccoli and cauliflower. In bowl, beat eggs and cheese until blended. Add pepperoni. Pour over vegetables in skillet. Cook over low heat, without stirring, about 15 minutes. When only surface is moist, put skillet under broiler for 1 minute or less until surface is set. Cut into pie wedges and serve.