Categories: Vegetables, Cheese/eggs 
      Yield: 8 servings 
  
    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 ea Minced garlic cloves 
    1/2 ts Salt                              1/4 c  Peel, seed and chop tomatoe 
      6 ea 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.