Heat the oil in a nonstick skillet. Add the onion and garlic and cook for about a minute. Add the mushrooms and zucchini, and cook until softened. Add the eggs and tilt the pan to make sure the eggs are evenly covering the vegetables. Cover and cook on low heat for 3 minutes until eggs are set. Top with the tomatoes and basil and serve
Open Faced Veggie Omelet
Amount Per Serving
Calories 498Calories from Fat 376
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.