A delicious omelet filled with a summer garden's bounty of zucchini and yellow crookneck squash, perfect served anytime of the day.

Summer Squash Omelets

Filling:

1/2 cup thinly sliced zucchini
1/2 cup thinly sliced yellow crookneck squash
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
2 tablespoons water

Omelets:

4 large eggs
1/4 cup water
2 teaspoons grated Parmesan cheese
1/2 teaspoon basil leaves, crushed
1/4 teaspoon garlic powder
2 teaspoons butter or cooking oil or cooking spray

1. In small saucepan over medium heat, stir together all filling ingredients.
2. Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover.
3. Cook until liquid is evaporated.
4. Cover and keep warm while preparing omelets.
5. In small bowl, beat together eggs, water, cheese and seasonings until blended.
6. In 7 to 10-inch omelet pan or skillet over medium-high heat, heat 1 teaspoon of the butter until just hot enough to sizzle a drop of water.
7. Pour in 1/2 cup of the egg mixture. (Mixture should set immediately at edges.)
8. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
9. When top is thickened and no visible liquid egg remains, fill with half of the reserved vegetable mixture.
10. With pancake turner, fold omelet in half or roll.
11. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm.
12. Repeat with remaining egg and vegetable mixtures for second omelet.

Makes 2 servings.

Nutrition information per serving of 1/2 recipe using cooking spray: 180 calories, 11 gm total fat, 426 mg cholesterol, 160 mg sodium, 374 mg potassium, 5 gm carbohydrate, 14 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, iron, phosphorus

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).