Method

1. In a small mixing bowl, beat the egg whites, water and cream of tarter until soft peaks form. In a large mixing bowl, beat eggs and salt until thick and lemon colored, about 5 minutes. Fold in the whites.
2. Melt butter in a 10 inch nonstick ovenproof skillet coated with cooking spray. Add egg mixture. Cook over medium heat for 5 minutes or until puffed and lightly browned on the bottom. Bake, uncovered, at 350 degrees for 10-12 minutes or until a knife inserted comes out clean.
3. Meanwhile, in a skillet, sauté the tomato, zucchini, green pepper, onion and Italian seasoning until tender. Carefully run a knife around the edge of the omelet to loosen.
4. With a sharp knife, score center of omelet.
5. Place vegetables on one side and fold other side over the filling.