Prep 15 mins
Cook 10 mins
Fresh yellow squash, mushrooms and carmelized onions make this the most delicious omelet, even for those who don't like yellow squash!
- 4 eggs (egg beaters ok)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 cup yellow squash
- 1⁄2 cup white onion
- 1 tablespoon fresh garlic clove, minced
- 1⁄2 cup mushroom, sliced
- 4 slices bacon, cooked crispy
- 2 tablespoons bacon grease
- 1⁄2 cup cheddar cheese, Grated
- 1 small tomatoes
- Cook bacon til crispy, remove from pan and put on papertowel. Save 2 T.bacon grease.
- Slice squash into 1/2" slices, then in quarters (pie pieces). Slice onions, chop garlic, slice mushrooms.
- Heat bacon grease and add above listed veggies. (Not the tomato) Cover with lid, and cook on medium low heat until squash is tender and onions and garlic begin to develop carmel color.
- Remove veggies from heat, and drain off fat.
- In medium bowl, scramble 4 eggs, add salt and pepper.
- Spray omelet pan with Pam, heat pan over medium low heat, evenly pour in 1/2 of egg mixture, coating the entire bottom of pan then cover pan with lid. When the top of omlette is no longer runny or wet looking, add 1/2 of the cheese, 1/2 of the veggie mixture and 2 slices of bacon. Quickly fold over omelet and cover another minute just long enough for cheese to melt. Place omlette on plate. Top with fresh slices of tomato. Repeat these directions to make the second one.
- (Note: The best omelet are neither undercooked or over cooked. The outside of the omelet should be tender, but not brown).