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1. In medium skillet, sauté sliced mushrooms and zucchini in butter over medium heat until tender.
2. Remove sautéed vegetables from skillet and keep warm.
3. In the same skillet, melt remaining butter.
4. Add eggs, water, sea salt, and fresh ground black pepper to skillet.
5. As eggs set, lift edges, letting uncooked portion flow underneath.
6. When eggs are nearly set, spoon sautéed vegetables over one half of the omelet. Sprinkle mozzarella cheese over vegetables.
7. Fold the omelet in half over filling. Cover and cook for 1-2 minutes or until cheese is melted.
Sauce:
1. Meanwhile, melt butter in a small saucepan over medium heat.
2. Stir in chopped tomatoes, minced fresh parsley, minced garlic, dried basil, and se salt.
3. Cook for several minutes to blend flavors and heat through.
4. Serve over the omelet.
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