Italian Omelet

READY IN: 37mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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