Vegetable Omelet

1 tablespoons olive oil
1 cup fresh sliced mushrooms
1 cup sliced zucchini
4 eggs, slightly beaten
1/4 teaspoon sea salt
1/4 teaspoon pepper
3 tablespoons water
1/2 teaspoon olive oil
1/2 cup shredded organic (raw) mozzarella cheese (optional)



In a skillet heat the olive oil. Add mushrooms and zucchini. Cook over medium heat until vegetables are crisply tender (4-5 minutes). Remove from skillet and set aside. In a small bowl stir together eggs, salt, pepper and water. In same skillet heat 1/2 teaspoon olive oil. Pour egg mixture into skillet. Cook over medium heat lifting slightly with a spatula to allow uncooked portion to flow underneath, until omelet is set (3-4 minutes). Place sauteed vegetables and cheese on half of omelet. Gently fold other half of omelet over filling. Serve hot.

**Recipes by God