In medium bowl, beat eggs with ¼ cup of the salad dressing.
In medium skillet, melt 1 tablespoon of the butter over a medium heat. Add the zucchini and saute for 5 minutes or until lightly browned. Stir in the tomato and continue to cook until heated through.
In a large skillet, melt the remaining butter over medium heat.
Once the butter starts to bubble, pour in the egg mixture and cook until the eggs have set but are not dry.
Fill the center of the omelet with the zucchini mixture and fold over on to a plate.
Top the omelet with half of remaining ½ cup dressing.
Serve immediately garnished with the chives.
• For safe meat preparation, reference the USDA
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.