1 lg.. onion, sliced very thin (1 c.)
1/3 c. oil, preferably olive
3 sm. zucchini, sliced very thin (2 c.)
Salt and finely ground pepper
6 extra-lg. eggs
5 tbsp. grated Parmesan cheese, divided
1/4 c. butter
1 tbsp. finely chopped parsley
1 or 2 leaves basil, cut in thin strips or 1/4 tsp. dried

In 9 or 10 inch heavy skillet (preferably cast iron) over medium heat cook onion in oil 5 minutes or until transparent. Add zucchini; brown lightly. Reduce heat; cook 4 to 5 minutes, then season with salt and pepper. Drain; cool slightly.

In large bowl beat eggs with 1/2 teaspoon each salt and pepper. Add zucchini mixture and 4 tablespoons cheese. Wipe skillet; over medium-low heat cook butter until it forms and begins to bubble. Pour in egg mixture; sprinkle with parsley and salt.

Reduce heat to very low; cook about 20 minutes or just until eggs have set on bottom and around sides (top should still be runny). Sprinkle with remaining tablespoon cheese. Broil 30 seconds or until top is barely set but not brown. Loosen edges with spatula; slide onto plate. Serve hot, at room temperature or chilled.

Makes 6 servings.