5 eggs

2 Tbsp. olive oil

½ small red onion, chopped

2 garlic cloves, crushed

¼ cup black olives, sliced

½ cup tomato sauce

½ zucchini, chopped

½ cup button mushrooms, sliced

½ cup tomatoes, diced

Salt to taste

½ cup mozzarella cheese

Whisk eggs in a bowl, set aside.

In a large frying pan, heat the olive oil over medium-high heat, add onions and garlic. Let the onions cook 3-4 minutes while tossing them slightly for even cooking. Pour in the tomato sauce, mix onions in. add zucchini, mushrooms, tomatoes, black olives, and salt to sauce. Combine very well and allow vegetables to simmer for 5-7 minutes, while mixing periodically. Cover pan and allow to simmer for another 3-4 minutes. Remove from heat and transfer the vegetables to a bowl.

Using the same frying pan with all the residue, pour in the whisked eggs, creating the beginnings of an omelet. When the eggs have started cooking, spoon in the cooked vegetables that you set aside, and add ½ the mozzarella cheese to the center. Fold the eggs in half and flip over, cooking the omelet for another few minutes.

Remove from flame, transfer to a plate and sprinkle on the rest of the mozzarella cheese.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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