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:
- 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
- 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)
- In small saucepan over medium heat, stir together all of the filling ingredients.
- Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover.
- Cook until liquid is evaporated.
- Cover to keep warm and set aside while preparing omelets.
- In small bowl, beat together eggs, water, cheeses and seasonings until blended.
- 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.
- Pour in 1/2 cup of the egg mixture. (the mixture should set immediately at edges.)
- 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.
- When top is setting and no visible liquid egg remains, fill with half of the reserved vegetable mixture.
- With spatula, 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.
- Serve and enjoy!
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