Summer Squash Omelet

Recipe by Sharon123
READY IN: 25mins
YIELD: 2 omelets




  • 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!