3 slices bacon
1 c. zucchini, sliced
1 sm. onion, sliced
2 tbsp. butter
1/2 c. milk
1/2 tsp. salt
Dash of pepper
1 c. shredded Cheddar cheese

Fry bacon until crisp, remove from skillet. Drain fat, save 1 tablespoon. Saute zucchini and onion in bacon fat. Melt butter in 10-inch skillet over low heat.

Combine eggs, milk, and seasonings, pour into skillet, cook slowly. As egg mixture sets, lift with a spatula to allow uncooked portion to flow underneath. Cover omelet with 3/4 cup cheese, zucchini, onion and crumbled bacon. Fold in half and serve with rest of cheese. 3 or 4 servings.