Chase’s Daily Omelet

Ingredients

• 6 tablespoons unsalted butter, divided
• 1 large zucchini or summer squash, sliced 1/4" thick
• 1 medium onion, thinly sliced
• Kosher salt, freshly ground pepper
• 1 large garlic clove, finely chopped
• 2 teaspoons fresh marjoram leaves
• 1/2 cup grated Fontina cheese
• 6 large eggs, beaten to blend
• 1 tablespoon chopped fresh flat-leaf parsley
• Lightly dressed mixed greens (for serving)

Steps

1. Heat 2 Tbsp. butter in a 10" nonstick skillet over medium-high heat. Add squash and onion, season with salt and pepper, and cook, stirring often, until vegetables are softened and beginning to brown, 8–10 minutes. Add garlic and marjoram and cook, stirring, until fragrant, about 1 minute. Transfer vegetable mixture to a plate.
2. Wipe out skillet and heat 2 Tbsp. butter in skillet over medium heat. Add 3 eggs to skillet and cook, stirring gently once with a heatproof spatula, until eggs are beginning to set, about 30 seconds. Cook, shaking skillet occasionally until eggs are golden on the bottom, about 2 minutes (edges will start to curl).
3. Top half of omelet with half of vegetable mixture and half of cheese. Using a spatula, fold omlet over filling to make a half-moon; slide onto a plate. Repeat with remaining butter, eggs, vegetables, and cheese to make another omelet.
4. Top omelets with parsley and serve with greens.