Menu for Father's Day (photos: Zucchini, Red Pepper, Onion, eggs)

INGREDIENTS

3 small zucchini, cut into about 1/4-inch slices
2 tablespoons olive oil, divided
Salt and pepper to taste
1 small onion, chopped
1/2 large sweet red pepper, chopped
2 large cloves garlic, minced
8 large eggs

Heat a 12-inch non-stick skillet with 1 tablespoon of the olive oil over medium heat. Add the onions and peppers. Saute until tender, about 5 minutes. Add the zucchini and arlic; saute another minute. Remove from heat. In a large bowl, beat the eggs with the ater until frothy. Add vegetables. Season with salt and pepper. Return the skillet to a edium-low burner. Add the remaining olive oil and heat. Add the egg mixture, stirring o distribute the vegetables all over. As the omelet is cooking, gently move portions of
the bottom with a spatula to allow the uncooked eggs to flow through. When the top is lmost set, place a large plate or the skillet lid on top of the skillet. Turn the skillet pside down, catching the omelet with the plate. Return the skillet to the burner and lide the omelet in so that the cooked side is now on the top. Cook for about one more inute, or until the bottom is set.