Omelet with Onions Zucchini and Fontina

Ingredients

• Extra-virgin olive oil
• 1/4 cup diced onions, cut 1/4-inch
• Kosher salt
• 1/4 cup diced zucchini, green part only, cut 1/4-inch
• 2 eggs, beaten until smooth with 2 tablespoons water, seasoned lightly with salt
• 1/2 cup grated fontina cheese
• 1 tablespoon finely chopped fresh chives, divided
• Mesclun Salad with Balsamic Vinaigrette, recipe follows
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/2 clove garlic, smashed and finely chopped
• Kosher salt
• 1 1/2 cups mesclun mix
• 1/2 cucumber, peeled, sliced and slices cut in half
• 1/2 cup cherry tomatoes, cut in half
• 1/4 small red onion, thinly sliced
• 1 small block Parmigiano-Reggiano

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