In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 25 cm ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 200ºC dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges.