Zucchini and Cheese Omelettes with Mushrooms in a Creamy Sauce

By Teresa on 09 October 2007 | Viewed 3754 times

Ingredients

4 Eggs
4T Cream
1 Small Zucchini, grated and squeezed of excess fluid
1/2C Grated tasty Cheese
2T Butter
250g Mushrooms
1/2 Lemon Juice
2T Fresh Parsley, finely chopped
2T Marscapone Cheese
Parsley for garnish

Method

Break eggs into a large mixing bowl and beat well. Add cream, zucchini, cheese and season. Mix well. Heat a medium oiled frypan, add half the omelette mixture. Cook unti lightly set and then fold in half. Continue to cook over a medium heat a further 2 mins. Remove omelette, keep warm whilst cooking over half of mixture. Meanwhile, melt butter in a saucepan and add mushrooms. Cook 5 mins or until mushrooms are soft and well cooked. Add juice, parsley and marscapone. Mix well, heating for 1 min. Serve omelettes with sauce poured over and garnish with parsley.

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