Adapted from “How to Cook without a Book”
1/2 red onion, chopped,
5 oz fresh mozzarella cheese, chopped
3 tbsp grated parmesan
1 zucchini, sliced in 1/4 slices
1 medium clove of garlic, minced
2 tbsp olive oil
Preheat the oven to 400 degrees.
Heat the olive oil over medium heat in a 10 inch ovenproof skillet. Add the zucchini and red onion, season with salt and pepper, sauté until browned, 7 minutes. Reduce the heat and add the garlic, cooking for another minute.
Lightly beat the eggs with the parmesan, add the mozzarella, and season with salt and pepper.
Evenly distribute the fillings in the pan, add the eggs, cook for about a minute until the eggs start to set (without stirring) and then put it in the oven for about 18 minutes. Slide onto a plate, slice, and serve. All using oven mitts.