|Seasoned salt||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Zucchini coins||3 Cup (48 tbs), cut in fourths|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
In a medium bowl, beat eggs with salt and pepper; set aside.
In a large skillet over medium heat, melt 3 tablespoons of the butter.
Add zucchini and onion; saute until vegetables are tender but not brown.
Remove from skillet; set aside, covering to keep warm.
In same skillet, melt remaining tablespoon butter.
Pour eggs into skillet.
Tilt pan while lifting edges of the omelet with a spatula so uncooked eggs can flow to bottom of pan.
Cook over medium heat until bottom is golden and eggs are partially set, about 5 to 7 minutes.
Sprinkle cheese over eggs.
Top with zucchini-onion mixture.
Cover and cook 3 minutes more.
Serve in wedges.