1/3 c  Chopped onion
2/3 c  Chopped green pepper
1 tb Butter
4 tb Olive oil
1 1/2 c  Scrubbed, chopped zucchini
2    Minced garlic cloves
1/2 ts Salt
1/4 c  Peel, seed and chop tomatoe
6    Large eggs, beaten

In skillet, cook onions and green pepper in butter and 2 tablespoons olive
oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl.
Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10″
ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is
set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and
golden. Cut into wedges.