Summer Squash Omelet Recipe

Name: Summer Squash Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1/2 cup thinly sliced zucchini; 1/2 cup thinly sliced summer 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; 2 teaspoons grated cheddar cheese; 1/2 teaspoon basil leaves, crushed; 1/4 teaspoon garlic powder; 2 teaspoons butter (or cooking oil or cooking spray)

Servings: persons

Filling
1/2 cup thinly sliced zucchini
1/2 cup thinly sliced summer 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
2 teaspoons grated cheddar 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 of the 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 to keep warm and set aside while preparing omelets.
5
In small bowl, beat together eggs, water, cheeses and seasonings until blended.
6
In 7 to 10-inch omelet pan or nonstick 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. (the mixture should set immediately at edges.)
8
With a spatula, carefully push cooked portions at edges toward center so uncooked portions can reach the hot pan surface, tilting pan and moving cooked portions as necessary.
9
When top is setting and no visible liquid egg remains, fill with half of the reserved vegetable mixture.
10
With spatula, 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.
13
Serve and enjoy!

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: Filling, 1/2 cup thinly sliced zucchini, 1/2 cup thinly sliced summer squash, 1/2 cup sliced fresh mushrooms, and more.

Yes, Summer Squash 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.

Summer Squash Omelet

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