Pepperoni Omelet

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoffman Estate in Grand Prairie, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 tablespoons olive oil
 * 1 cup white onions, minced or (3 teaspoons onion powder)
 * 1 zucchini, thinly sliced
 * 1 cup cauliflower, cooked
 * 5 eggs slightly beaten
 * ⅓ cup Parmesan cheese
 * 5 ounces pepperoni, sliced

Directions

 * 1) In a medium skillet, saute onions and zucchini in oil until tender, then add the cauliflower.
 * 2) In a large bowl, stir eggs, cheese and pepperoni, until blended.
 * 3) Pour over vegetables in skillet.
 * 4) Cook over low heat for 15 minutes.
 * 5) Take the pepperoni-filled omelet out of the pan. Serve warm and plain with rice.