1 sm. onion, sliced
1/4 c. chopped green pepper
2 tbsp. butter, divided
1 sm. zucchini, sliced
1 med. tomato, chopped
1/2 tsp. salt, divided
1/4 tsp. oregano
1/8 tsp. pepper
4 eggs, separated
1/4 c. water
1/4 tsp. cream of tartar
1/2 c. shredded cheddar or Swiss cheese

In medium fry pan over medium heat, cook onion and green pepper in 1 tablespoon of the butter until slightly soft, about 3 minutes. Add zucchini, tomato, 1/4 teaspoon of the salt, oregano and pepper. Cook, stirring frequently, until vegetables are done and liquid is nearly evaporated, 8-10 minutes. Keep mixture warm.

Heat remaining butter in 10-inch omelet pan or frying pan with ovenproof handle over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture and gently smooth surface. Reduce heat to medium.

Cook slowly until puffy and lightly browned on bottom, about 5 minutes. Lift omelet at edge to judge color. Bake in preheated 350 degree oven 10-12 minutes, or until knife inserted halfway between center and outside edge comes clean. Serves 2.