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