House Specialty* Recipe

Preparation Instructions

1. 1

   Prepare the Vegetables

   Slice the zucchini and mushrooms into thin pieces.

2. 2

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the zucchini and mushrooms, season with salt and black pepper, and sauté for about 5-7 minutes until they are tender and slightly browned.

3. 3

   Whisk the Eggs

   In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.

4. 4

   Cook the Omelet

   Pour the whisked eggs into the skillet over the sautéed vegetables. Cook for 3-4 minutes, gently lifting the edges to allow uncooked eggs to flow to the edges.

5. 5

   Add Cheese

   Once the eggs are mostly set, sprinkle the pepperjack cheese evenly over the top. Cover the skillet and let it cook for another 2-3 minutes until the cheese is melted.

6. 6

   Serve

   Slide the omelet onto a plate, garnish with fresh parsley, and serve immediately.