Ingredients:
1 Tbsp. DFS Butter
2/3 Cup DFS Zucchini, sliced
1/3 Cup DFS Green pepper strips
1/3 Cup DFS Onions, cut into thin rings
1/2 tsp. DFS Dried basil, crushed
1/4 tsp. DFS Dried oregano, crushed
8 Eggs America Large eggs
1/2 Cup Hood Skim milk
1/4 tsp. DFS Salt
1/8 tsp. DFS Pepper
1 Tbsp. DFS Butter
1/2 Cup DFS Tomatoes, seeded, coarsely chopped
1 Cup DFS Mozzarella
Snipped Fresh DFS Parsley
1. Melt 1 Tbsp. butter in large skillet.
2. Saute zucchini, green pepper, onion, basil, and oregano about 5 minutes or until
vegetables are tender.
3. Remove from heat; set aside.
4. Combine eggs, milk, salt and pepper until blended.
5. Melt 1 Tbsp. butter in omelet pan until just hot enough to sizzle a drop of water.
6. Pour in egg mixture.
7. Carefully draw cooked portion at edges toward center using a pancake turner so uncooked eggs flows to bottom.
8. Tilt pan to speed flow of uncooked eggs.
9. When top is still slightly moist, turn out onto a plate.
10. Return to skillet top side down, sprinkle with vegetables, tomato, and cheese.
11. Continue cooking 3 minutes or until cheese is melted.
12. Sprinkle with parsley.
13. Slide onto heated serving plate.
14. Cut into wedges to serve.
15. Top with plain yogurt or sour cream, if desired.