Recipes for the Soul---GARDEN GRILL OMELET

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GARDEN GRILL OMELETA homemade herb sauce made with garden-ripened tomatoes makes this zucchini and mushroom omelet absolutely delightful.Omelet Ingredients------------------------------- 2 tablespoons butter- 1 cup sliced 1/4-inch fresh mushrooms- 1 medium (1 cup) sliced 1/4-inch zucchini- 4 eggs, slightly beaten- 3 tablespoons water- 1/4 teaspoon salt- 1/4 teaspoon pepper- 1 tablespoon butter- 2 ounces (1/2 cup) mozzarella cheese, shreddedTomato Sauce Ingredients------------------------------- 1 tablespoon 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 saltCooking Instructions:

Melt 2 tablespoons butter in 10-inch omelet pan or skillet until sizzling; add mushrooms and zucchini.

Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes). Remove from skillet; set aside.Stir together all remaining omelet ingredients except butter and cheese in small bowl.

Melt 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, until omelet is set (3 to 4 minutes).

Place sautéed vegetables and cheese on half of omelet.

Gently fold other half of omelet over filling.Meanwhile, melt 1 tablespoon butter in 1-quart saucepan; add all remaining sauce ingredients. Cook over medium heat, stirring occasionally, until heated through (4 to 5 minutes). Serve sauce over omelet.Yield: 1 omelet (2 servings)Nutrition Facts (1 serving)------------------------------Calories: 470Protein: 23 gCarbohydrate: 9 gFat: 38 gCholesterol: 505 mgSodium: 920 mgFiber: 2 g

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