Italian Omelet

(from saymyname’s recipe box)

Serves 2 people

Categories: Breakfast, Eggs, Omelet

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 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.

Email to a friend | Print this recipe | Back