FILLING:

1 clove garlic, minced
1 med. green pepper, seeded and chopped
1 sm. onion, chopped
3 tbsp. olive oil
2 med. zucchini, pared and sliced into 1/8 inch rounds
1/4 tsp. dried oregano
1 (16 oz.) can tomatoes, drained and chopped
6 oz. pepperoni, thinly sliced

OMELET INGREDIENTS:

3 eggs
1 tbsp. water
Pinch white pepper
1 tbsp. unsalted butter
1/2 c. zucchini pepperoni filling

In large skillet, saute garlic, green pepper and onion in olive oil until crisp- tender, 2 to 3 minutes. Add zucchini and oregano; saute until crisp tender, 1 to 2 minutes. Stir in tomatoes and pepperoni. Cook, stirring constantly, over medium heat until almost all liquid is evaporated, 3 to 4 minutes. Season to taste with salt and pepper.

For each omelet combine eggs, water and pepper in small bowl. Beat vigorously with fork about 30 seconds. Heat 8 inch omelet pan over medium high heat until hot. Add butter and swirl to coat bottom and sides of pan. When foam subsides, pour in eggs. As eggs begin to firm up tilt pan to spread liquid evenly over set eggs. Gently lift edges to allow liquid to run under eggs.

When eggs have completely set but are still moist, spoon 1/2 cup of filling down center of omelet. Fold top 1/3 of omelet over filling and complete folding while turning onto plate, seam side down. Serve immediately.