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Garden Grill Omelet

Garden Grill Omelet

A homemade herb sauce made with tomatoes makes this zucchini and mushroom omelet absolutely delightful.


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25 min
Prep Time
35 min
Total Time
2
servings

Ingredients

Omelet

3 tablespoons Land O Lakes® Butter

1 cup sliced fresh mushrooms

1 medium (1 cup) zucchini, cut into 1/4-inch slices

4 large Land O Lakes® Eggs, slightly beaten

3 tablespoons water or milk

1/4 teaspoon salt

1/4 teaspoon pepper

2 ounces (1/2 cup) shredded mozzarella cheese

Tomato Sauce

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

How to make

  1. STEP 1

    Melt 2 tablespoons butter in 10-inch nonstick skillet until sizzling; add mushrooms and zucchini. Cook over medium heat, stirring occasionally, 4-5 minutes or until vegetables are crisply tender. Remove from skillet; set aside.

  2. STEP 2

    Combine all remaining omelet ingredients except 1 tablespoon butter and cheese in bowl. Melt remaining 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, 3-4 minutes or until omelet is set. Place cooked vegetables and cheese onto half of omelet. Gently fold other half of omelet over filling. Cut omelet in half.

  3. STEP 3

    Melt 1 tablespoon butter in 1-quart saucepan; add all remaining sauce ingredients. Cook over medium heat, stirring occasionally, 4-5 minutes or until heated through. Serve sauce over omelet.

Nutrition (1 serving)

470 Calories
38 Fat (g)
505 Cholesterol (mg)
920 Sodium (mg)
9 Carbohydrates (g)
2 Dietary Fiber
23 Protein (g)
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