A homemade herb sauce made with tomatoes makes this zucchini and mushroom omelet absolutely delightful.
| 1 |
|
tablespoon LAND O LAKES® Butter |
| 1 |
|
medium tomato, cut into 1/2-inch pieces |
| 2 |
|
tablespoons chopped fresh parsley |
| 1/2 |
|
teaspoon dried basil leaves |
| 1/2 |
|
teaspoon finely chopped fresh garlic |
| 1/8 |
|
teaspoon salt |
Melt 2 tablespoons butter in 10-inch omelet pan or skillet until sizzling; add mushrooms and zucchini. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes). Remove from skillet; set aside.
Combine all remaining omelet ingredients except butter and cheese in small bowl. Melt 1 tablespoon butter in same skillet until sizzling; pour egg mixture into skillet. Cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, until omelet is set (3 to 4 minutes). Place cooked vegetables and cheese on half of omelet. Gently fold other half of omelet over filling.
Meanwhile, melt 1 tablespoon butter in 1-quart saucepan; add all remaining sauce ingredients. Cook over medium heat, stirring occasionally, until heated through (4 to 5 minutes). Serve sauce over omelet.
