Summer Squash Omelets
A delicious omelet filled with a summer garden's bounty of zucchini and yellow crookneck squash, perfect served anytime of the day.
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
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
- In small saucepan over medium heat, stir together all filling ingredients.
- Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover.
- Cook until liquid is evaporated.
- Cover and keep warm while preparing omelets.
- In small bowl, beat together eggs, water, cheese and seasonings until blended.
- 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.
- Pour in 1/2 cup of the egg mixture. (Mixture should set immediately at edges.)
- 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.
- When top is thickened and no visible liquid egg remains, fill with half of the reserved vegetable mixture.
- With pancake turner, fold omelet in half or roll.
- Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm.
- Repeat with remaining egg and vegetable mixtures for second omelet.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of 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).