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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 2 |
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My family often requests this for supper. 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 |
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 |
Directions:
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.
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