Ingredients for Summer Squash Omelet
- 1/2 cup chopped zucchini
- Summer Squash
- Fresh Mushrooms
- Sweet Red Pepper
- 1 tablespoon water
- 4 large eggs
- Parmesan Cheese
- 1/4 cup shredded cheddar cheese
- Basil Leaves
- Garlic Powder
- 2 tablespoons butter
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How to Make Summer Squash Omelet
- In a small saucepan over medium heat, melt 1 tablespoon of butter. Add 1/2 cup chopped yellow squash, 1/2 cup chopped zucchini, and 1/4 cup chopped onion.
- Cook, stirring occasionally, until vegetables are tender-crisp, about 3-4 minutes.
- Stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Remove from heat and set aside.
- In a medium bowl, whisk together 4 large eggs, 1 tablespoon water, 1/4 cup shredded cheddar cheese, 1/4 cup crumbled feta cheese, and a pinch of salt and pepper.
- Heat 1 teaspoon of butter in a 7-10 inch nonstick skillet over medium-high heat.
- Pour half of the egg mixture into the hot skillet.
- As the edges begin to set, gently tilt the pan and use a spatula to push the cooked portions toward the center, allowing uncooked egg to flow underneath.
- When the top is mostly set but still slightly wet, sprinkle half of the cooked vegetable mixture over one half of the omelet.
- Fold the omelet in half or roll it up.
- Carefully slide the omelet onto a plate.
- Repeat steps 6-11 with the remaining egg mixture and vegetables.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
31g
Carbs
1g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Very Low Carbs Omelets And Frittatas Breakfast Eggs Dairy Vegetables French European Holiday Event Vegetarian Cheese Eggs Dietary Low Sodium Low Calorie Low Carb Low In Something Squash Brunch Number Of Servings
