ITALIAN OMELET

Italian Omelet image

Make and share this Italian Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories One Dish Meal

Time 37m

Yield 2 serving(s)

Number Of Ingredients 14

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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 tomatoes, chopped
2 tablespoons fresh parsley, minced
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon salt

Steps:

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.

Nutrition Facts : Calories 468, Fat 39.6, SaturatedFat 21.4, Cholesterol 506.2, Sodium 929.2, Carbohydrate 8.1, Fiber 2.1, Sugar 4.4, Protein 21.7

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