4-5 tablespoons of Sunnybay
one tablespoon of butter
one tablespoon feta cheese
roasted sweet red peppers
First, prepare ingredients for inside of omelet: Heat 4-5 tablespoons of Sunnybay Mediterranean Marinade in saucepan at low heat. Saute chopped zucchini, artichoke hearts, mushrooms then add roasted sweet red peppers and sliced tomatoes. Cook for several minutes at medium heat then remove from heat.
Next, heat omelet pan to medium heat. Mix 3 eggs in a bowl, crack the eggs then beat with a whisk or large fork. Melt one tablespoon of butter in omelet pan. When the butter just begins to bubble, add the eggs.
Pour eggs into center of pan and stir for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move liquid egg around pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge.
Pour prepared ingredients from saucepan into center of omelet and spread around. Sprinkle feta cheese over ingredients. Using your spatula, fold the omelet in half. Sprinkle feta cheese over top. Slide omelet onto plate and serve immediately.