1 c. thinly sliced zucchini
2 tbsp. finely chopped onion and green pepper
1/2 c. finely chopped celery
2 tbsp. butter or olive oil
3 eggs, beaten
1/2 tsp. salt
3 tbsp. milk
Pepper to taste

Saute vegetables in oil approximately 10 minutes. Beat eggs, milk, salt, and pepper. Pour over vegetables. Cook over medium heat; raise edges of eggs as they cook. Fold omelet in half and slide from pan to serving plate. Sprinkle top with grated cheese.