Rating

Whisk together eggs, milk and salt, pepper, Italian seasoning. Set aside.

Heat olive oil in a nonstick skillet over high heat.

Add onion, chopped zucchini and cook, stirring occasionally, until crisp-tender and browned in spots.

Pour egg mixture over zucchini, tilting pan so the eggs flow under and through zucchini slices.

Cook until eggs begin to set, then reduce heat to moderately low, cover and cook until eggs are fully set. Sprinkle with greens.

Remove pan from heat and carefully invert omelette onto a serving platter. Serve warm or at room temperature.