Summer Squash Omelet

Doing some research on eggs , I came across this recipe and it looked so good I made it, tweeking it just a little. I enjoyed it and now am posting it for you! Adapted from the American Egg board.

• Ready In: 25 mins
• Serves: 2
• Yields: 2 omelets

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)

Directions

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!