Italian Omelet

15 ingredients
12 steps

Ingredients

  • 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
  • Sauce
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1 medium tomatoes, chopped
  • 2 tablespoons fresh parsley, minced
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon salt

Directions

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

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