A homemade herb sauce made with tomatoes makes this zucchini and mushroom omelet absolutely delightful.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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
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 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.
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.
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.
Explore reviews fromour online community
Sure, you could cook up your usual omelet for breakfast (or even dinner), but it’s just as easy to try a new twist. We’ve got eight to get you started.