Italian Omelet Recipe

Name: Italian Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sliced fresh mushrooms; 1 cup sliced zucchini; 3 tablespoons butter or 3 tablespoons margarine, divided; 4 eggs; 3 tablespoons water; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup shredded mozzarella cheese; Sauce; 1 tablespoon butter or 1 tablespoon margarine; 1 medium tomatoes, chopped; 2 tablespoons fresh parsley, minced; 1 garlic clove, minced; 1/2 teaspoon dried basil; 1/8 teaspoon salt

Servings: persons

1 cup sliced fresh mushrooms
1 cup sliced zucchini
3 tablespoons butter or 3 tablespoons margarine, divided
4 eggs
3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded mozzarella cheese
Sauce
1 tablespoon butter or 1 tablespoon margarine
1 medium tomatoes, chopped
2 tablespoons fresh parsley, minced
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon salt

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.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup sliced fresh mushrooms, 1 cup sliced zucchini, 3 tablespoons butter or 3 tablespoons margarine, divided, 4 eggs, and more.

Yes, Italian Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Omelet

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