Italian Garden Omelet Recipe

Name: Italian Garden Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 small yellow summer squash, quartered and thinly sliced; 1 small zucchini, quartered and thinly sliced; 1/4 cup chopped onion; 2 tablespoons chopped sweet red pepper; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 large eggs; 1/4 cup heavy whipping cream; 3/4 teaspoon minced fresh or 1/4 teaspoon dried thyme; 3/4 teaspoon minced fresh or 1/4 teaspoon dried basil; 1/4 teaspoon salt; 2 tablespoons butter, divided; 1/2 cup shredded part-skim mozzarella cheese, divided; 2 tablespoons shredded Parmesan cheese

Servings: persons

2 tablespoons canola oil
1 small yellow summer squash, quartered and thinly sliced
1 small zucchini, quartered and thinly sliced
1/4 cup chopped onion
2 tablespoons chopped sweet red pepper
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
8 large eggs
1/4 cup heavy whipping cream
3/4 teaspoon minced fresh or 1/4 teaspoon dried thyme
3/4 teaspoon minced fresh or 1/4 teaspoon dried basil
1/4 teaspoon salt
2 tablespoons butter, divided
1/2 cup shredded part-skim mozzarella cheese, divided
2 tablespoons shredded Parmesan cheese

1
In a
2
, heat oil over medium-high heat. Add vegetables and seasonings; cook and stir until tender. Remove from pan.
3
In a large bowl, whisk eggs, cream and seasonings until blended. In same pan, heat 1 tablespoon butter over medium-high heat. Add half of the egg mixture (about 1 cup) to skillet. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
4
When eggs are thickened and no liquid egg remains, spoon half of the vegetables on 1 side; sprinkle with 1/4 cup mozzarella cheese. Fold omelet in half; sprinkle with 1 tablespoon Parmesan cheese. Cut omelet in half and slide each half onto a plate. Repeat with remaining ingredients.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 small yellow summer squash, quartered and thinly sliced, 1 small zucchini, quartered and thinly sliced, 1/4 cup chopped onion, and more.

Yes, Italian Garden Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Garden Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions