This savory omelet combines fresh zucchini, green onions, and melted cheese for a delightful breakfast or brunch option.
Heat a tablespoon of butter in a skillet over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the zucchini, green onion, and tomato to the skillet and sauté until tender.
Cut the vegetables into uniform sizes for even cooking.
In a mixing bowl, whisk together the eggs, water, salt, basil, and pepper.
Whisking the eggs thoroughly incorporates air, making the omelet fluffy.
Melt the remaining butter in the skillet and pour in the egg mixture.
Ensure the skillet is evenly coated with butter to prevent sticking.
Gently lift the edges of the omelet as it cooks to allow uncooked egg to flow underneath.
Tilting the skillet helps distribute the egg mixture evenly.
Once the eggs are set, add the cooked vegetables to one side of the omelet and sprinkle cheese on the other side.
Distribute the filling evenly for a balanced flavor in each bite.
Fold the omelet in half and slide it onto a plate.
Use a wide spatula to make folding the omelet easier.
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