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Summer Squash Omelets recipe

Summer Squash Omelets.

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
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

  • 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.

    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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  • Comments



    Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.


    Reduce the heat to medium-low and saute for about 7 minutes, or until the squash is tender and yellowed with olive oil, and the seeds begin to fall from their core.

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