Garden-Vegetable Omelet

Prepare filling. In nonstick 10-inch skillet, heat olive oil over medium heat. Add onion, zucchini, yellow pepper, 1/2 teaspoon salt, and ground black pepper; cook until vegetables are tender, about 10 minutes. Stir in chopped plum tomatoes and basil, heat through.

In medium bowl, with wire whisk, beat eggs, water, and 1/2 teaspoon salt.

In nonstick 10-inch skillet, melt 1 teaspoon butter over medium-high heat. Pour 1/2 cup egg mixture into skillet. Cook, gently lifting edge of eggs with heat-safe rubber spatula and tilting pan to allow uncooked eggs to run underneath, until eggs are set, about 1 minute. Spoon 1/4 of filling over half of omelet. Fold unfilled half of omelet over filling and slide onto warm plate. Repeat with remaining butter, egg mixture, and filling. If desired, keep omelets warm in 200-degree-F oven until all omelets are cooked.