Omelette with Zucchini Tomato And Basil

1. 1

   TO MAKE THE FILLING: In a medium skillet, heat the butter over medium heat until melted.

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   Add the shallot and saute until soft; about 2 minutes.

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   Add the mushrooms and saute another 2 minutes.

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   Add the zucchini and continue to saute for 2 minutes.

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   Add the tomato and cook over high heat for 2 minutes to evaporate any excess liquid from the tomato.

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   Add the salt, pepper, and basil and mix well.

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   Taste for seasoning.

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   Cover to keep warm.

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   TO PREPARE EACH OMELETTE: Whisk 2 to 3 eggs with ta pinch of salt, a pinch of pepper, and 1/2 teaspoon club soda until smooth.

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    Melt 1 tablespoon butter in an 8-inch omelette pan or skillet over medium heat until it begins to sizzle.

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    Pour in the egg mixture and stir it in the center of the pan with the flat side of a fork.

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    With the prongs of the fork, lift the edges on the omelette so any uncooked mixture runs to the edge of the pan.

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    Vigorously slide the pan back and forth over the heat until the omelette begins to slip around freely.

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    When the omelette is lightly cooked but still creamy in the center, spoon about 2 tablespoons of the filling over the half of the omelette closer to the pan's handle.

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    Sprinkle 1 tablespoon of the parmesan cheese over the filling.

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    Quickly jerk the pan toward you with the handle so that the other half of the omelette flips over on top of the filling.

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    Slide the folded omelette onto a serving dish.

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    Serve immediately or keep warm in a low oven while preparing the remaining omelettes.

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    ADVANCE PREPARATION: The filling may be prepared 1 day in advance without the basil and refrigerated.

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    Remove it from the refrigerator 1/2 hour before using, add the basil and gently reheat.

* Per serving · 4 servings · Values may vary.