This recipe was a summer staple growing up in my house, and is a reaaalll treat. The flavors in this colorful sandwich are light, fresh and oh so tasty. The following recipe makes about 6 heaping sandwiches, but feel free to cut it down for a smaller snack. This is, however, good as left overs for about 3 days.

Ingredients

• 1lb Zucchini
• 1 Onion
• 1 clove Garlic
• 6 Eggs
• 1 palm full of grated Romano or Parmesan Cheese
• 1/2 package of Good Seasons recipe mix
• Olive oil
• 1/2 jar of Roasted red peppers (1-2 peppers)
• 5-7 shakes of Pepper
• Whole wheat rolls or sandwich slices

Directions

Chop zucchini into 1/4″ slices, then cut in half. Add olive oil and zucchini to skillet and sprinkle with Good Seasons. Saute over medium heat.

Chop zucchini into 1/4″ half-moon shapes

Coat with another layer of olive oil

Sprinkle with Good Seasons

When zucchini gets soft, remove it from the pan and set aside.

Sauté onions and peppers in same pan in all the left over zucchini goodness. Add garlic after onions are translucent.

Add onion and pepper to pan with zucchini remnants

When onions become translucent, add garlic

After about 2 minutes, add zucchini back into pan

Whisk eggs, parmesan and pepper in a bowl and add to pan

Add parmesan and pepper to eggs

whisk together

Add egg mixture to skillet. Wait 30 seconds to a minute, then start pulling in sides of pan with spatula. Wait 30 seconds between folds, and keep folding until eggs are fully cooked (this isn’t as difficult as it sounds. Simply keep mixing up the eggs until they cook evenly).

Pour egg mixture into pan

Pull sides in to help distribute eggs. Fold until evenly cooked.

Toast your bread and pile your mixture on!