Italian Omelet

• 1 medium (1/2 cup) tomato, seeded, chopped
• 2 tablespoons sliced green onion
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon Land O Lakes Butter
• 1 teaspoon fresh chopped garlic
• 4 Land O Lakes Eggs
• 1 tablespoon water or milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons shredded Parmesan cheese

1. Combine all topping ingredients in bowl; set aside.
2. Melt butter in 10-inch nonstick skillet over medium heat until sizzling.
3. Add garlic; cook 1 minute.
4. Beat eggs, water, salt and pepper in bowl at low speed until light in color and well mixed.
5. Pour eggs into hot skillet.
6. Cook 2 minutes; lift edge of eggs with heat proof spatula to allow uncooked portion to flow underneath 3-4 minutes or until mixture is almost set.
7. Sprinkle mozzarella cheese over half of omelet.
8. Cover; let stand 1-2 minutes or until cheese is melted.
9. Gently fold other half of omelet over cheese.
10. Place omelet onto plate; top with Parmesan cheese and tomato mixture.
11. Cut in half.

tomato, green onion, fresh basil, butter, garlic, o lakes eggs, water, salt, pepper, mozzarella cheese, parmesan cheese

Taken from www.landolakes.com/recipe/1797/italian-omelet (may not work)