* 2 to 3 small zucchini (about 1 pound), sliced
* 1 medium onion, chopped
* 2 tablespoons butter
* Salt and pepper to taste
* 6 to 8 eggs, beaten
* 1/2 cup shredded cheddar cheese
* Tomato wedges, optional
* In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from the heat; cover until cheese melts. Serve with tomato wedges if desired. Yield: 4-6 servings.