Garden Vegetable Omelet

Categories: breakfast, dinner, nondairy, not tried

Ingredients

• 1 tablespoon olive oil
• 1 onion, small
• 1 zucchini, small
• 1 yellow pepper, small
• 1 teaspoon salt, divided
• 1/8 teaspoon black pepper
• 2 plum tomatoes
• 1/4 cup fresh basil, chopped
• 8 eggs
• 1/2 cup water
• 4 teaspoons butter or margarine

Directions

1. In nonstick 10 inch skillet, heat olive oil over medium heat.

2. Add onion, chopped, zucchini, chopped, yellow pepper, chopped, 1/2 teaspoon salt, and pepper; cook until tender.

3. Add 2 tomatoes, chopped, and fresh basil; heat through.

4. Beat 8 eggs with water and 1/2 teaspoon salt.

5. For each omelet, melt 1 teaspoon margarine or butter in nonstick 8 inch skillet over medium-high heat.

6. Pour 1/2 cup of egg mixture into skillet; cook until set (about 1 minute), gently lifting edge.

7. Spoon one-fourth of filling on half of omelet, fold over other half, slide onto plate.

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