2-4 tbsp. olive oil
1 med. large onion, sliced thin
2 sm. zucchini, sliced thin
6 eggs
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped Italian parsley
1/4 c. freshly grated Parmesan cheese
2 tbsp. butter

Heat olive oil in large skillet. Add onion slices and cook about 2 minutes. Add zucchini and cook 2 minutes. Reduce heat and cook 3-5 minutes until soft. Remove and drain on paper towel.

In a large bowl beat eggs until smooth. Add salt, pepper, parsley, and all but 1 tablespoon of cheese. Stir in onions and zucchini. Add 2 tablespoons butter to skillet.

Pour in egg-zucchini mixture and cook over very low heat for 15-20 minutes until eggs are set. Sprinkle with remaining Parmesan and place under the broiler for 1 minute. Cut into 4-6 wedges.