Zucchini & Greens Omelet

http://thepioneerwoman.com/tasty-kitchen/recipes/breakfastbrunch/eggs-breakfastbrunch/zucchini-goat-cheese-omelet/

½ teaspoons Olive Oil
3 Tablespoons Diced Onion
1 whole Small Zucchini, Diced
½ cups Greens (i.e. Chard Or Kale), Chopped
1 Tablespoon Fresh Chopped Parsley, Plus More For Garnish
S&P
2 eggs, whisked
1 ounce, weight Goat Cheese

Preparation Instructions
In a small skillet, heat oil, add onions and zucchini and cook for a few minutes until zucchini is almost tender. Add greens and parsley and cook an additional minute or two. Season with salt and pepper and set aside. Spray a medium skillet with cooking spray and put on medium, add eggs, cover and cook until eggs are pretty much cooked through (they no longer jiggle when shaken), about 4 minutes. Carefully flip the egg using a spatula, sprinkle with goat cheese and vegetable filling, fold over and transfer to a plate.