Vegetable Filled Omelet - cooking recipe

Ingredients

1 medium zucchini, thinly sliced
1/2 c. fresh mushrooms, sliced
1/4 c. green onion, chopped
1 (7 1/2 oz.) can tomatoes, cut up
1/2 tsp. dried basil, crushed
1/8 tsp. pepper
1/2 tsp. salt
2 Tbsp. butter
1/4 tsp. sugar
1 Tbsp. cold water
2 tsp. cornstarch
8 eggs
1/4 c. water
1/2 tsp. salt

Preparation

Filling:
Boil in a saucepan the zucchini, mushrooms, green onion and green pepper until vegetables are tender-crisp; drain well.
Add undrained tomatoes, basil, 1/2 teaspoon salt and sugar. Bring to a boil; reduce heat.
Combine 1 tablespoon cold water and cornstarch.
Add to tomato mixture; cook and stir until thick and bubbly.
Keep filling warm while preparing omelets.