2 T. olive oil
2 T. butter
1 C. fresh sliced mushrooms
4 eggs well beaten
1/2 t. salt
1/3 C. grated parmesan cheese
- Shred the zucchini. Place it in a paper towel and squeeze out any excess moisture.
- Heat oil in a 10 inch skillet. Saute the mushrooms briefly, then add the squash. Cook until the squash is barely tender, about 4 minutes.
- Pour eggs over vegetables. Stir once quickly to coat vegetables. Cook over low heat until eggs begin to set. Sprinkle with the parmesan cheese.
- Place under the broiler until cheese browns. Let set for 2 - 3 minutes. Cut into wedges and serve.
Optional: add onions to the mushrooms. Can use any summer squash on hand.