Heat 1 teaspoon butter in nonstick 10-inch omelet pan or skillet with ovenproof handle (wrap handle completely with aluminum foil). Cook mushrooms over medium heat until tender but not brown, about 3 minutes. In medium bowl, beat together eggs, milk, and seasonings. Pour 3/4 cup of the egg mixture into pan over mushrooms. Cook over low to medium heat until eggs are almost set, about 3 to 5 minutes. Broil about 6 inches from heat until eggs are completely set, about 1 minute. Slide from pan or invert onto warmed serving platter. Cover and keep warm.

In same pan over medium heat, cook green pepper rings in 1 teaspoon of the butter until tender but not brown, about 3 to 5 minutes. Pour 3/4 cup of the egg mixture over peppers and cook and broil as for mushroom layer. Slide or invert pepper layer onto mushroom layer. Cover and keep warm. In same pan over medium heat, cook tomato slices in remaining 1 teaspoon butter until tender but not brown, about 2 minutes. Pour in remaining 3/4 cup egg mixture and cook and broil as for other layers. Slide or invert onto pepper layer. Cut in wedges to serve.

Nutritional information per serving of 1/4 recipe: 207 calories, 14g protein, 6g carbohydrate, 14g total fat, 437mg cholesterol, 262 mg sodium.

Note: For a touch of Italy, place slices of prosciutto and/or provolone in between layers. Make it Mediterranean with cooked shrimp and feta cheese, or spice it up with cooked chicken strips, taco cheese, and salsa.