In a medium skillet set over medium heat, melt 1 tablespoon of the butter. Add the zucchini and sauté for 5 minutes, or until lightly browned. Stir in the tomatoes and 1 tablespoon of the seasoning mix, and continue to cook until heated through.
Meanwhile, in a medium bowl, beat eggs with remaining seasoning mix. Set aside.
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 onto a plate.
Serve immediately, garnished with the chopped chives.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.