Zucchini Omelet

• 1 tablespoon butter or 1 tablespoon margarine
• 1/3 cup chopped zucchini
• 1/4 cup chopped green onion
• 1/4 cup chopped tomato
• salt and pepper
• 4 eggs, beaten
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon celery salt
• 1/4 teaspoon pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup shredded swiss cheese

1. Melt 1 tablespoon butter in a small skillet.
2. Add zucchini, onion, and tomato; saute 2-3 minutes or just until tender.
3. Stir in salt and pepper to taste; set aside.
4. Combine eggs, water, remaining salt, basil, celery salt, and remaining pepper; mix well.
5. Melt 2 tablespoons butter in a 10-inch skillet until just hot enough to sizzle a drop of water; pour in egg mixture.
6. As mixture starts to cook, gently lift edges of omelet, and tilt pan to allow the uncooked portion to flow underneath.
7. When the mixture is set and no longer flows freely, sprinkle zucchini mixture on half of omelet and cheese on remaining half.
8. Fold omelet in half, and place on a warm platter.

butter, zucchini, green onion, tomato, salt, eggs, water, salt, dried basil, celery salt, pepper, butter, swiss cheese

Taken from www.food.com/recipe/zucchini-omelet-29808 (may not work)