Italian-Style Vegetable Omelette with Mozzarella

Heat a small amount of oil in a skillet over medium heat. Add the chopped onion, zucchini, and mushrooms, and sauté until softened and aromatic, about 5–7 minutes.

Stir in the corn kernels and cook just until warmed through. Remove the pan from heat and allow the vegetables to cool slightly.

In a large mixing bowl, combine the beaten eggs, sautéed vegetables, mozzarella cheese, bread crumbs, salt, and black pepper. Mix gently until evenly combined.

Melt butter in a nonstick frying pan over medium heat. Pour in the egg mixture and spread it evenly across the pan.

Cook slowly until the bottom is set and golden. Carefully flip the omelette and cook the other side until fully cooked through and lightly golden. Serve warm.