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Italian Omelet

1 cup sliced fresh mushrooms
1 cup sliced zucchini
3 tablespoons butter or 3 tablespoons margarine, divided
4 eggs
3 tablespoons water
14 teaspoon salt
14 teaspoon pepper
12 cup shredded mozzarella cheese
1 tablespoon butter or 1 tablespoon margarine
1 medium tomatoes, chopped
2 tablespoons fresh parsley, minced
1 garlic clove, minced
12 teaspoon dried basil
18 teaspoon salt


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

Source: www.food.com