3 tbsp. oil
1 clove garlic, cut in half
1/2 c. thin sliced onion
2 c. thin sliced zucchini
8 lg. eggs
1/4 c. Parmesan cheese, grated
1/4 tsp. salt
Pepper
1 c. halved cherry tomatoes

Using 1 tablespoon oil, cook garlic until it turns brown, discard and add onion and cook about 1 minute. Add zucchini and cook 2 minutes, stirring often. Remove from heat and cool. Beat eggs, stir in cheese, salt and pepper and tomatoes, then stir in cooked zucchini.

Add remaining 2 tablespoons oil to pan. When hot, add egg mixture, stir once as mixture begins to set on bottom. Cook 2 to 3 minutes, lifting edges to let egg flow underneath. Reduce heat, cook 1 to 2 minutes longer. Turn upside down on a plate. Slide back into skillet to brown other side. To serve, cut in wedges.