1/4 c. olive oil
1 tbsp. sweet butter
1 c. onions, sliced
1 c. zucchini, sliced into 1/4" rounds
1 c. eggplant, sliced into 1/4" rounds
1/2 c. tomatoes, peeled & seeded
1/8 tsp. salt
2 tbsp. butter
8 eggs
2/3 c. Romano cheese, grated
1/4 c. Swiss cheese, diced
1/8 tsp. pepper
1 tsp. basil
1 tbsp. parsley, chopped

Preheat oven to 450 degrees. Heat the olive oil and sweet butter in a saucepan, mix and add the onions, cooking until lightly gold in color. Add the zucchini, eggplant, tomatoes and salt and cook until they are light brown and tender. Turn the contents into a bowl and set aside.

In a large skillet, melt 2 tablespoons of butter. Beat the eggs until frothy and light yellow and combine with the cooked vegetables. Add the cheeses, pepper, basil and parsley and blend the entire mixture well. Turn into the hot butter and cook over a low flame for 10 minutes. Put the skillet into the oven and bake until firm. Serve hot. Serves 4 to 6.