5-6 sm. zucchini
3 tbsp. olive oil
2 tbsp. butter
8 eggs
Salt and pepper to taste
1/2 c. freshly grated Parmesan cheese
3-4 oz. prosciutto, diced (Italian ham)

Slice tipped zucchini thinly. Heat oil and butter in heavy skillet. Add zucchini until tender and slightly touched with brown. Beat eggs; season and add 1/3 of the cheese.

Pour into pan with zucchini; stir lightly and cook over medium heat, about 4-5 minutes until omelette is set on bottom but still soft on top. Add remaining cheese and prosciutto. Place under broiler for a few minutes to melt cheese. Serve from pan.