This Italian-style, open-faced omelet from "Favorite Family Meals" by Annabel Karmel, features sauteed vegetables mixed with eggs and topped with grated Swiss cheese. It's easy and delicious, cooked slowly in a pan and finished off under the broiler.

Serve it hot, at room temperature or even cold with your favorite bread and a green salad.

• 1 small onion, sliced
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• 3 tablespoons olive oil
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• 1 eggplant, sliced
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• 1 large zucchini, sliced
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• 1 sweet red pepper, cored, seeded and cut into strips
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• 2 tomatoes, peeled, seeded and chopped
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• Salt and freshly ground pepper
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• 6 eggs
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• 2 tablespoons cold water
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• 2 tablespoons butter
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• 6 tablespoons heavy cream
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• ³/₄ cup grated Swiss cheese
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Gently saute the onion in the olive oil in a heavy-bottomed frying pan until soft. Chop the eggplant and add with the zucchini and red pepper, cover the pan, and cook for about 20 minutes or until the vegetables are soft but not mushy. Add the tomatoes and cook for another 5 minutes. Season to taste.

In a large bowl, lightly whisk the eggs with the cold water, then mix in the cooked vegetables. Heat the butter in a deep 10-inch omelet or frying pan. When the butter is frothy, pour the egg mixture into the pan and cook until set. Remove from the heat, pour cream on top and cover with the grated cheese. Cook under a preheated broiler for a few minutes, until golden. If necessary, oven-proof the skillet handle by wrapping it in aluminum foil.

Makes 6 servings.