6 eggs
1 sm. onion
1 sm. tomato
1/2 c. shredded zucchini squash or eggplant, chopped fine
Few strips bacon
Salt to taste
Pepper to taste
Fresh garlic to taste
Sugar to taste

Beat eggs together lightly. Chop onion and tomato fine. Fry bacon until crisp and lay on dish. Add onion, tomato, squash or eggplant to bacon fat in heavy frying pan. Cook until tender. Pour vegetables into beaten egg and add salt, pepper, pinch of sugar, if desired, fresh garlic to taste. Take some of bacon fat from bacon fried to cook egg omelet in the way you would like it. Serve with catsup.