1 lb. zucchini, sliced thin
6 to 8 eggs, scrambled with 2 tbsp. milk
1 sm. onion, chopped fine
1 clove garlic, chopped fine
3 tbsp. olive oil
Salt and pepper to taste

Heat oil in 10 inch fry pan. Add garlic and onion and saute lightly. Add scrambled eggs with salt and pepper, stirring to mix garlic and onion into eggs. Spread zucchini on top of eggs, pushing down into egg mixture. Cover and cook on low heat until just set (15 to 20 minutes). Remove lid and turn the whole thing over in one piece and cook, uncovered, on medium heat for 5 minutes. Serve plain or with Italian sauce. Serves 4.