- 12 large eggs
- 1/4 cup water
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Butter Olive Oil per omelette (6 teaspoons total)
- VEGGIE FILLING
- 2 Tablespoons Leccino Extra Virgin Olive Oil
- 1/2 cup thinly sliced onions
- 1 red pepper, thinly sliced
- 2 medium zucchini, cut into 2-inch matchsticks
- 1 cup sliced mushrooms
- 1 tablespoon lemon juice
- 2 tablespoons freshly snipped dill (or 2 tsp. dried dill) or Italian parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup grated cheddar cheese (or substitute Swiss, Monterey Jack, Parmesan, or Mozzarella)
- Cook the veggies before starting the omelette. Heat the Butter Olive Oil in a sauté pan and add the vegetables, cooking over medium-high heat until they are crisp but tender. Add the lemon juice, dill or parsley, salt, and pepper, stirring to combine.
- Crack all 12 eggs into a mixing bowl, add the water, salt, and pepper, whisking until smooth. Refrigerate until it's time to make the omelettes.
- Heat a 10-inch non-stick sauté or omelette pan over medium-high heat. Add 1 teaspoon of butter, tilting the pan as it melts. The butter will foam and when the foam starts to dissipate, add a 1/2 cup of the egg mixture. Shake the pan to distribute the egg evenly. Lower the temperature to medium and wait for the bottom of the mixture to set.
- Add 1/6th of the veggies. When adding to the omelette, place some of the filling on the center of the egg, cover with the cheese, and let heat for about one minute. Then fold in the top and and then the bottom of the omelette.
- Use a long spatula to remove the omelette and flip the omelette carefully onto a serving plate so the folded sides are down.
- Serve immediately or hold in a warm oven until all 6 omelettes are done.