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1/2 tomato medium
1 zucchini small, halved lengthwise and thinly sliced
2 tablespoons green onions sliced
1 tablespoon butter or margarine
1/8 teaspoon salt
Dash black pepper
2 Basic Omelets
2 tablespoons alfalfa sprouts rinsed and drained


Seed and chop tomato; set aside.

In a 10-inch non-stick skillet over medium-high heat, sauté zucchini and green onions in butter or margarine for 4 minutes or until crisp-tender and no liquid remains. Remove from heat.

Stir in tomato, salt and pepper; cover and keep warm.

Prepare omelets, one at a time, until center is medium dry. Place half of vegetable mixture down center of each omelet. Roll and slide onto a heated plate. Sprinkle each with sprouts.