1 med. onion, chopped
1 lg. zucchini squash, diced
1 egg
1 c. tomatoes (opt.)
2 tbsp. oil
1 tbsp. Parmesan cheese

Saute onion in large skillet in oil for 5 minutes or until brown. Add squash; steam until soft. Break egg directly into squash, add cheese and tomatoes. Stir until egg is cooked, serve immediately. Yield: 6 to 8 servings.