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Zucchini Omelet

  Melt butter in a small skillet. Sauté onion and zucchini until clear. Pour beaten eggs on top of zucchini. Cook over medium heat until the edges can be easily lifted from the sides of the skillet. Season with salt and pepper. Turn and cook on the other side for only 1 minute. Serve at once on heated plates.

Serves 2

1˝ T. butter
2 T. coarsely chopped onion
1/2 c. unpeeled but very thinly sliced zucchini
3 eggs, slightly beaten
salt and freshly ground pepper

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