Ingredients
3/4 cup sliced fresh mushrooms2 tablespoons chopped onion2 teaspoons olive oil1 tablespoon butter3 eggs3 tablespoons water1/8 teaspoon salt1/8 teaspoon pepper1/4 cup shredded part-skim mozzarella cheese1/4 cup marinara sauce or spaghetti sauce, warmed
Preparation
In a small nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet and set aside.
In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with marinara sauce.
