A delicious omelet filled with a summergarden’s bounty of zucchini and yellow crookneck squash, perfectserved anytime of the day.
Recipe: Summer Squash Omelets
Filling:1/2 cup thinly sliced zucchini
In small saucepan over medium heat, stirtogether all filling ingredients.
Cover and cook just until vegetables arecrisp-tender, about 3 to 4 minutes. Uncover.
Cook until liquid is evaporated.
Cover and keep warm while preparing omelets.
In small bowl, beat together eggs, water,cheese and seasonings until blended.
In 7 to 10-inch omelet pan or skilletover medium-high heat, heat 1 teaspoon of the butter until justhot enough to sizzle a drop of water.
Pour in 1/2 cup of the egg mixture. (Mixtureshould set immediately at edges.)
With an inverted pancake turner, carefullypush cooked portions at edges toward center so uncooked portionscan reach hot pan surface, tilting pan and moving cooked portionsas necessary.
When top is thickened and no visible liquidegg remains, fill with half of the reserved vegetable mixture.
With pancake turner, fold omelet in halfor roll.
Invert onto plate with a quick flip ofthe wrist or slide from pan onto plate. Keep warm.
Repeat with remaining egg and vegetablemixtures for second omelet.
1/2 cup thinly sliced yellow crookneck 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
1/2 teaspoon basil leaves, crushed
1/4 teaspoon garlic powder
2 teaspoons butter or cooking oil or cooking spray
Makes 2 servings.
Nutrition information per serving of 1/2recipe using cooking spray: 180 calories, 11 gm total fat, 426mg cholesterol, 160 mg sodium, 374 mg potassium, 5 gm carbohydrate,14 gm protein and 10% or more of the RDI for vitamins A, B12and C, riboflavin, iron, phosphorus
Recipe and photograph provided courtesyof the American Egg Board (AEB) and Egg Nutrition Center (ENC).
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