Polish Omelet (2 servings) 1 medium onion - chopped 1 medium potato - peeled and coarsely grated 1 medium zucchini - coarsely grated 1 Tablespoon butter 4 large eggs - beaten salt and pepper to taste In a large skillet over medium heat, melt the butter. Add all of the vegetables and saute with the lid on until the vegetables are tender and the onion is translucent. Remove lid the and add the beaten eggs and seasonings. Reapply lid and cook until eggs are set. Slice into wedges and serve with toast. Na zdrowie! (Here's to your health!) This open-face omelet has onion, potato and zucchini. Mr Breakfast would like to thank Bennett for this recipe. Recipe number 2003. Submitted 3/9/2007.