Ingredients:
eggs
thin sliced white mushrooms
zucchini
olive oil or canola oil
dried basil
garlic powder
mozzarella cheese
Sautee thinly sliced mushrooms and finely diced zucchini in oil with a sprinkle of basil and a tiny, tiny sprinkle of garlic powder -- until cooked soft.
Scramble eggs and pour into the pan. (I use one whole egg and 2 egg whites). When the egg has set, put the zucchini/mushroom mix on it and sprinkle mozzarella cheese on it. Fold the omelet and turn a few times for it to set together. Enjoy with toast!
eggs
thin sliced white mushrooms
zucchini
olive oil or canola oil
dried basil
garlic powder
mozzarella cheese
Sautee thinly sliced mushrooms and finely diced zucchini in oil with a sprinkle of basil and a tiny, tiny sprinkle of garlic powder -- until cooked soft.
Scramble eggs and pour into the pan. (I use one whole egg and 2 egg whites). When the egg has set, put the zucchini/mushroom mix on it and sprinkle mozzarella cheese on it. Fold the omelet and turn a few times for it to set together. Enjoy with toast!