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Huttonsville, West Virginia
Heat olive oil and butter in an 8-inch iron skillet until butter is melted. Cover the bottom of the pan with grated zucchini. Sprinkle with salt and Fire Oil.
Lightly beat 4 eggs and add them to the pan. Don't stir and cook over low heat (if the heat is too high it will add too much air to the mixture) until 3/4 set. Sprinkle on cheese and place under boiler. Remove when eggs are puffed and cheese is golden. Cut in half and place on two plates with a dollop of salsa on top or serve with a garnish of eggplant appetizer.
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