Italian Omelet - cooking recipe

Ingredients

1 cup sliced fresh mushrooms
1 cup sliced zucchini
3 tablespoons butter or 3 tablespoons margarine, divided
4 eggs
3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded mozzarella cheese
Sauce
1 tablespoon butter or 1 tablespoon margarine
1 medium tomatoes, chopped
2 tablespoons fresh parsley, minced
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon salt

Preparation

In an 8-inch nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm.
In the same skillet, melt remaining butter.
In a bowl, beat eggs, water, salt, and pepper.
Pour into the skillet; cook over medium heat.
As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are nearly set, spoon vegetable mixture over half of the omelet; sprinkle with cheese.
Fold omelet in half over filling.
Cover and cook for 1-2 minutes or until cheese is melted.
Meanwhile, for sauce, melt butter in a small saucepan over medium heat.
Add remaining ingredients.
Cook and stir for 5 minutes or until heated through.
Serve over omelet.