-
1
TO MAKE THE FILLING: In a medium skillet, heat the butter over medium heat until melted.
-
2
Add the shallot and saute until soft; about 2 minutes.
-
3
Add the mushrooms and saute another 2 minutes.
-
4
Add the zucchini and continue to saute for 2 minutes.
-
5
Add the tomato and cook over high heat for 2 minutes to evaporate any excess liquid from the tomato.
-
6
Add the salt, pepper, and basil and mix well.
-
7
Taste for seasoning.
-
8
Cover to keep warm.
-
9
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.
-
10
Melt 1 tablespoon butter in an 8-inch omelette pan or skillet over medium heat until it begins to sizzle.
-
11
Pour in the egg mixture and stir it in the center of the pan with the flat side of a fork.
-
12
With the prongs of the fork, lift the edges on the omelette so any uncooked mixture runs to the edge of the pan.
-
13
Vigorously slide the pan back and forth over the heat until the omelette begins to slip around freely.
-
14
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.
-
15
Sprinkle 1 tablespoon of the parmesan cheese over the filling.
-
16
Quickly jerk the pan toward you with the handle so that the other half of the omelette flips over on top of the filling.
-
17
Slide the folded omelette onto a serving dish.
-
18
Serve immediately or keep warm in a low oven while preparing the remaining omelettes.
-
19
ADVANCE PREPARATION: The filling may be prepared 1 day in advance without the basil and refrigerated.
-
20
Remove it from the refrigerator 1/2 hour before using, add the basil and gently reheat.
