1 small onion
1/4 tsp sugar
2 Tbsp margarine or butter
3 small zucchini or 1 large
salt and pepper to taste
1/4 tsp thyme
1/2 cup provel cheese
(Other vegetables and cheeses can be used- experiment to find your favorite combination)
Slice the onion into thin rings and sprinkle with the sugar. Melt the margarine in a medium oven proof skillet, add the onions and cook until carmelized (browned) The sugar will help them carmelized quicker.
Thinly slice the zucchini - using a mandolin makes this go quickly but watch those finger tips and knuckles. This is about 4 cups of zucchini. It will shrink down as it cooks.
Add the zucchini to the skillet and cook until tender and just beginning to brown. If there is a lot of liquid you may want to drain it - but a little liquid is fine.
Pour the eggs over the zucchini. I pushed the zucchini around a little with a spoon to help the egg mixture get throughout the skillet. Top with the tomato slices. Place under the broiler for 6 minutes. Sprinkle the cheese on top and put back under the broiler until the cheese is melted. Using a knife make a small slit near the middle and check that it is not runny. It it is cover with foil and return to the oven for a minute or two.
Let sit at room temperature for 10 minutes before serving. It really is tastier if it is not hot. Can be served cold.