Omelet, Vegetable

3 eggs
2 slices onion, chopped
2 slices green pepper, chopped
2 thin slices tomato, chopped
1 mushroom, chopped
1 tsp butter or oil for cooking vegetables
2 tsp water
2 tsp oil for cooking

In a small frying pan, saute the onion, green pepper, tomato, and mushroom in the butter/oil, over low heat until tender, about 6 to 8 minutes. Beat the eggs and the water until the whites and yolks are blended together.

Put oil in a skillet over medium heat. Pour in the eggs, turning the heat to low and shaking the pan to keep the eggs from sticking as they cook. Add the veggies on top of the eggs and fold the omelet over when it appears to be done on the bottom. Cook until done.