Zucchini Oven Omelet

2 cups chopped zucchini
1/4 cup chopped green bell pepper
1/4 cup cooking oil
6 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
1 tablespoon light cream
1 tablespoon butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

In a 10 inch ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes.

Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture.

Cook and stir gently for 3 minutes or until eggs are set on the bottom. Top with cheese.

Bake at 350�F for 5-7 minutes or until eggs are set and cheese is melted.

Serves 4-6.