Italian Omelet

Italian Omelet

Serves: 2

Preparation: 10 mins

Cooking: 20 mins

Ingredients:

1 cup sliced fresh mushrooms
1 cup sliced zucchini
3 tbsp butter divided (Alternatively use Olive oil spray)
4 eggs
Salt to taste
1/4 teaspoon pepper
Optional - 1/2 cup shredded part-skim mozzarella cheese

Sauce Ingredients:

1 tsp olive oil

1 medium tomato, chopped

1 minced garlic clove

1/2 tsp dried basil

2 tbsp fresh parsley

Salt to taste

Direction:

1. In a large nonstick pan saute mushrooms and zucchini in little oil until tender; remove and keep warm.
2. In a small saucepan over medium flame, heat oil. Add all the remaining sauce ingredients and let it cook for 5 mins; stirring occasionally. 
3. In a small bowl whisk egg, salt and pepper.
4. Add to the non stick pan and allow the mixture to set at the edges. (As eggs set, push cooked edges towards the center, letting the uncooked portion flow underneath.)
5. When the egg mixture is completely set , add the cooked mushroom zucchini over one side and sprinkle with cheese. 
6. Fold the other side over filling and remove the omelet from the pan.
7. Pour the sauce over the omelet and serve immediately.