Italian Omelet

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 1 cup sliced fresh mushrooms
• 1 cup sliced zucchini
• 3 tablespoons butter or 3 tablespoons margarine, divided
• 4 eggs
• 3 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon butter or 1 tablespoon margarine
• 1 medium tomato, chopped
• 2 tablespoons fresh parsley, minced
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/8 teaspoon salt

Recipe

• 1 in an 8-inch nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm.
• 2 in the same skillet, melt remaining butter.
• 3 in a bowl, beat eggs, water, salt, and pepper.
• 4 pour into the skillet; cook over medium heat.
• 5 as eggs set, lift edges, letting uncooked portion flow underneath.
• 6 when eggs are nearly set, spoon vegetable mixture over half of the omelet; sprinkle with cheese.
• 7 fold omelet in half over filling.
• 8 cover and cook for 1-2 minutes or until cheese is melted.
• 9 meanwhile, for sauce, melt butter in a small saucepan over medium heat.
• 10 add remaining ingredients.
• 11 cook and stir for 5 minutes or until heated through.
• 12 serve over omelet.