Garden Grill Omelet

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

Directions

  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. 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. 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.

Recipe Tips

Nutrition Facts (1 serving)

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

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