Vegetable Filled Omelet

14 ingredients
6 steps

Ingredients

  • 1 medium zucchini, thinly sliced
  • 1/2 c. fresh mushrooms, sliced
  • 1/4 c. green onion, chopped
  • 1 (7 1/2 oz.) can tomatoes, cut up
  • 1/2 tsp. dried basil, crushed
  • 1/8 tsp. pepper
  • 1/2 tsp. salt
  • 2 Tbsp. butter
  • 1/4 tsp. sugar
  • 1 Tbsp. cold water
  • 2 tsp. cornstarch
  • 8 eggs
  • 1/4 c. water
  • 1/2 tsp. salt

Directions

  1. 1
    Filling:
  2. 2
    Boil in a saucepan the zucchini, mushrooms, green onion and green pepper until vegetables are tender-crisp; drain well.
  3. 3
    Add undrained tomatoes, basil, 1/2 teaspoon salt and sugar. Bring to a boil; reduce heat.
  4. 4
    Combine 1 tablespoon cold water and cornstarch.
  5. 5
    Add to tomato mixture; cook and stir until thick and bubbly.
  6. 6
    Keep filling warm while preparing omelets.

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