Total Time
37mins
Prep 30 mins
Cook 7 mins

My family often requests this for supper.

Ingredients Nutrition

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.

Reviews

(3)
Most Helpful

Very lovely tasty omelet. I had some nice photos of it and I lost them all but will make this again and be sure to take photos. I didn't add any zucchini. I enjoy an omelete and this is one to be repeated again 7 May 2010 Made again - This is a treat of an omelet Once again I left out the zucchini but still enjoyed it Mmmm 27 May 2010 And made yet again - with zucchini this time - Mmmmmmm Can't go wrong with this recipe

Bergy May 28, 2010

We often have breakfast food for dinner, and this made a great dinner omelet. Love all the vegetables in this. But what really brings out the flavor in this dish is the sauce; the combination of flavors is heavenly.

Ginny Sue July 06, 2008

This was a pretty good omelete real cheesy. We thought the tomato sauce topping really made this omelet taste great. Thanks NurseDi. Bullwinkle

bullwinkle April 22, 2005

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