Instructions: In a 12-inch skillet heat olive oil. Add onions, cover and cook over medium heat for 10 minutes or until soft. Meanwhile, cut ends off zucchini, scrub them clean and cut into 1/4-inch rounds. When onions are tender, uncover skillet and evaporate liquid until onions begin to sizzle in skillet and are turning golden brown. Add zucchini rounds and cook over medium heat, uncovered until lightly browned. Remove vegetables with a slotted spoon, tilting skillet away from you to let as much of the oil run out as possible. Cool vegetables slightly, but leave oil in pan.

Meanwhile, beat eggs with cheese and season with salt, pepper and fresh herbs of choice. Add onions and zucchini back to eggs and add ham as well. If there is not enough oil left in skillet in which you cooked onions, add a tablespoonful or so more olive oil and heat. Return eggs to skillet, turn heat down as low as possible and cook for 10 to 15 minutes or until eggs are set and thickened but top is slightly moist and uncooked.

At this point you can slide pancake out of skillet, flip over and return to skillet or, brown it slightly and finish cooking, run it under broiler for 30 seconds. Cut into wedges and serve with salad.

This recipe yields 4 servings.

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