| How To Cook: |
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1. Heat oil in ovenproof 10-inch skillet; saute onion, zucchini and salami until zucchini is almost tender.
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2. Cool slightly.
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3. Beat eggs in a medium-size bowl; add remaining ingredients except butter, beating thoroughly.
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4. Add sauteed vegetables to egg mixture; stir to combine.
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5. In same skillet, melt butter; pour in egg-vegetable mixture.
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6. Bake in preheated 325°F oven 20 to 25 minutes or until eggs are set.
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7. Cut into wedges; serve immediately.
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