Ingredients

• 1 cup sliced fresh mushrooms
• 1 cup sliced zucchini
• 3 tablespoons butter or 3 tablespoons margarine, divided
• 4 eggs
• 3 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon butter or 1 tablespoon margarine
• 1 medium tomatoes, chopped
• 2 tablespoons fresh parsley, minced
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/8 teaspoon salt

Instructions

1. In an 8-inch nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm.

2. In the same skillet, melt remaining butter.

3. In a bowl, beat eggs, water, salt, and pepper.

4. Pour into the skillet; cook over medium heat.

5. As eggs set, lift edges, letting uncooked portion flow underneath.

6. When eggs are nearly set, spoon vegetable mixture over half of the omelet; sprinkle with cheese.

7. Fold omelet in half over filling.

8. Cover and cook for 1-2 minutes or until cheese is melted.

9. Meanwhile, for sauce, melt butter in a small saucepan over medium heat.

10. Add remaining ingredients.

11. Cook and stir for 5 minutes or until heated through.

12. Serve over omelet.