thin sliced white mushrooms
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!