In a large skillet over medium heat, melt the butter. Add all of the vegetables and saute with the lid on until the vegetables are tender and the onion is translucent.

Remove lid the and add the beaten eggs and seasonings. Reapply lid and cook until eggs are set.

Slice into wedges and serve with toast.


Na zdrowie! (Here's to your health!) This open-face omelet has onion, potato and zucchini.

Mr Breakfast would like to thank Bennett for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From fudgy3

Rating (out of 5):

I used 6 eggs after I saw how much vegetables I had cooking. So I made 2 'omelets' - they seemed more to me like potato pancakes. I think it's key to season the potatoes and zucchini well and to cook until browned.

Comment submitted: 9/19/2013 (#16545)



From TheToaster

Rating (out of 5):

Really good! My parents loved this recipe!

Comment submitted: 11/22/2009 (#9077)

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