Eggah bi Eish wa Kousa

• 1 medium-sized onion, chopped
• 3 tablespoons butter or vegetable oil
• 1 pound zucchini cut into 1/4-inch slices
• 6 eggs
• 3 slices good country bread, crusts removed, soaked in a little milk or water
• 3 tablespoons chopped parsley
• 3 tablespoons chopped mint
• Salt and pepper

1. In a large skillet, saute the onion in 2 tablespoons butter or oil until soft and just beginning to color.
2. Add the zucchini slices, and saute, stirring and turning them over, until soft and lightly colored.
3. Beat the eggs and add the soaked bread, squeezed dry, crumbling it in your hand.
4. Stir in the fried onion and the zucchini, and the chopped parsley and mint.
5. Season lightly with salt and pepper and mix well.
6. Heat the remaining butter or oil in the cleaned skillet and pour in the egg mixture.
7. Cook gently over very low heat for about 20 minutes, until the eggs are set.
8. Dry and brown the top lightly under a broiler; or invert the omelet by slipping it first onto a plate and carefully dropping it back upside down into the skillet to cook the other side.

onion, butter, zucchini, eggs, country bread, parsley, mint, salt

Taken from www.epicurious.com/recipes/food/views/eggah-bi-eish-wa-kousa-373313 (may not work)