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Italian Omelet

 Italian Omelet
Garden vegetables and herbs give a savory zing to this fresh-tasting omelet recommended by Dixie Terry of Goreville, Illinois.
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup sliced fresh mushrooms
  • 1 cup sliced zucchini
  • 3 tablespoons butter, divided
  • 4 eggs
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • SAUCE:
  • 1 tablespoon butter
  • 1 medium tomato, chopped
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon salt

Directions

  • In a large 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 small bowl, whisk
  • the eggs, water, salt and pepper. Add to skillet (mixture should set
  • immediately at edges). As eggs set, push cooked edges toward the
  • center, letting uncooked portion flow underneath.
  • When the eggs are set, spoon vegetable mixture over one side and

2 of 2

Italian Omelet (continued)

Directions (continued)

  • sprinkle with cheese. Fold other side over filling. Remove from the
  • heat.
  • In a small saucepan over medium heat, melt butter. Add remaining
  • sauce ingredients; cook and stir for 5 minutes or until heated
  • through. Serve with omelet. Yield: 2 servings.
Nutritional Facts: 1/2 omelet equals 459 calories, 38 g fat (20 g saturated fat), 503 mg cholesterol, 944 mg sodium, 10 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.