1/2 c. halved thin zucchini slices, peeled or unpeeled
1/3 c. chopped green onion with tops, scallions
1/3 c. julienned sweet red pepper
1 to 1 1/2 tbsp. butter
5 eggs
1/4 c. milk
2 tbsp. grated Parmesan cheese
1/2 tsp. garlic salt
3/4 to 1 tsp. chopped parsley
1/8 tsp. black or red pepper
4 oz. capellini (#11 pasta) break into thirds, cooked and drained
Salt; optional

In 10 inch skillet over medium heat, cook zucchini, onions, and pepper in butter until zucchini is crisp-tender, about 3-4 minutes. Meanwhile, beat together eggs, milk, cheese, and seasonings. Pour over vegetables in pan. Add cooked capellini. As egg mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan. Combine until eggs are thickened but still moist, DO NOT STIR CONSTANTLY. Serve immediately.

(Egg beaters may be substituted for fresh eggs with good results.) Makes a nice summer meal.