VEGETABLES: This is my version of the Italian omelette that you might like.

FRITTATTA—ITALIAN OPEN-FACE OMELETTE:

2 tbsp. oil or butter or a combination of both                                      

veggie mix:

    1 small onion, thinly sliced

    1 cup diced, unpeeled zucchini                     

    1 clove garlic, minced

    ½ cup each sliced mushrooms & chopped tomatoes

6 eggs                                                              

salt and pepper to taste

½ cup grated Parmesan cheese

In a large heavy non-stick skillet over high heat, cook onion, zucchini, mushrooms and garlic in oil or butter for 5 minutes. Add tomatoes and cook 2-3 minutes more. Add salt and pepper to taste. Drain off excess liquid.

Beat eggs; then add salt and pepper to taste and half the cheese. Pour egg mixture over vegetables in pan and cook over medium heat, undisturbed, until egg is set. Lift mixture with spatula once if necessary to allow eggs to spread and cover the bottom of skillet.   

When omelette is cooked, sprinkle the top with remaining cheese. Transfer skillet to a rack placed under preheated broiler for 1 minute to brown omelette lightly.  Serve immediately.