2 med. eggs, separated
1 c. cooked, diced zucchini
1 1/2 oz. grated Mozzarella cheese
1/2 oz. grated Parmesan cheese
Salt and pepper to taste
1/2 c. tomato sauce

In bowl beat egg whites until stiff but not dry. In separate bowl, beat yolks until frothy. Add zucchini, cheese, salt and pepper. Fold in whites. Pour into skillet with flameproof handle. Cook until bottom is brown, then place skillet under broiler as close to heat source as possible. Cook until omelet is browned and puffy. Serve with tomato sauce.

A husband may be snared by her

At whom he likes to look

But he becomes devoted

The day she learns to cook.