Omelet with Zucchini & Mushrooms

4 teaspoons unsalted butter, divided ¼ cup julienne (¼-inch cut) zucchini 3 1-inch mushrooms, sliced 2 green onions, trimmed and cut into ¼-inch pieces ⅛ teaspoon basil or Italian herb blend 2 large eggs ⅛ teaspoon kosher salt pinch freshly ground pepper 2 tablespoons lowfat shredded cheddar or Swiss cheese

Calories 349 (72% from fat) ▪ carb. 7g ▪ pro. 18g ▪ fat 28g ▪ sat. fat 13g ▪ chol. 474mg ▪ sod. 369mg ▪ calc. 168mg ▪ fiber 2g

Place 3 teaspoons of the butter in a 9-inch glass pie plate and place in the Cuisinart Compact Microwave. Microwave on High (PL-10) for about 10 to 20 seconds. Add zucchini, mushrooms, green onions, and basil to plate and toss to coat with butter. Microwave on High (PL-10) for 5 minutes, stirring the vegetables halfway through cooking time. Remove and reserve. Soften the remaining teaspoon of butter in a 5 or 6-inch microwave safe soup plate. Spread butter in bowl of dish. Beat eggs with a whisk until frothy. Add salt and pepper. Pour into prepared plate. Microwave on High (PL-10) for 45 seconds. Use a heatproof rubber spatula to move the partially set edges of the eggs to the center and turn over. Microwave on High (PL-10) for 35 to 45 seconds – omelet will rise and puff, until just set and top is creamy. Top with cooked vegetables and shredded cheese. Microwave on Medium-High (PL-7) for 20 seconds to reheat vegetables and partially melt cheese. Loosen omelet with the spatula and fold over as turning onto serving plate. Serve hot.