Yield: 1-2 servings
In a large, nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender. Remove mushrooms and zucchini from skillet and keep warm. In the same skillet, melt remaining butter. In bowl, beat eggs, water, salt and pepper. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion to flow underneath. When eggs are nearly set, spoon vegetable mixture over half the omelet. Fold in half over filling and sprinkle cheese on top. Cover and cook until cheese is melted.
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