Mushroom and Zucchini Omelette2014-11-25
- Servings : 2
- Cook Time : 20m
- Ready In : 20m
- 10g butter
- 1tsp bottled crushed garlic
- 25g button mushrooms, sliced thinly
- 50g grated zucchini
- 1 green onion, chopped finely
- 2 eggs
- 1tbsp water
- 30g grated cheddar cheese
Heat half the butter in small non-stick frying pan, add garlic and mushrooms; cook, stirring, until mushrooms are just browned.
Add zucchini and onion; cook, stirring, until zucchini begins to soften. Remove vegetable mixture from pan.
Whisk eggs and the water together in small bowl, add cheese; whisk until combined.
Heat remaining butter in same pan, pour egg mixture into pan; cook, tilting pan, over medium heat until almost set.
Place vegetable mixture evenly over half of the omelette; using egg slice, flip the half over vegetable mixture. Using egg slice, slide omelette gently onto serving plate.