Step 1: In a large nonstick skillet, saute mushrooms and zucchini in butter and oil until tender.
Step 2: Remove mushrooms and zucchini from skillet and keep warm.
Step 3: In a bowl, beat eggs, water, salt and pepper to taste.
Step 4: Pour into hot skillet.
Step 5: Cook over medium heat.
Step 6: As eggs set, lift edges, letting uncooked portion to flow underneath.
Step 7: When eggs are nearly set, spoon vegetable mixture over half the omelet.
Step 8: Add tomatoes over veggies.
Step 9: Add mozzarella cheese.
Step 10: Fold in half over filling and sprinkle Italian cheese on top.
Step 11: Cover and cook until cheese is melted.
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