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.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 2 omelets, 2 serving(s)
Number Of Ingredients 12
Steps:
- 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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emmanuel kaunde
[email protected]Overall, this was a good omelet. It was easy to make and the flavors were good.
Taylor Allen
[email protected]This omelet was a bit too complicated for a weekday breakfast. I think I'll save it for a weekend brunch.
SHAZHZID Khan
[email protected]This omelet was a great way to get my kids to eat their vegetables. They loved the colorful veggies and the cheesy flavor.
sujon bakshi
[email protected]I'm not a big fan of summer squash, but I really enjoyed this omelet. The cheese and herbs helped to balance out the flavor of the squash.
RubenIsAGamer
[email protected]This omelet was a bit too dry for my taste. I think I'll add some more milk next time.
Nakamya Phiona
[email protected]I loved the combination of flavors in this omelet. The sweetness of the summer squash and the saltiness of the Parmesan cheese were a perfect match.
Uugif G9hjjb
[email protected]This omelet was a great way to use up some leftover summer squash. It was quick and easy to make, and it was delicious.
Siboniso Fortune
[email protected]Overall, this was a good omelet. It was simple to make and the flavors were well-balanced.
Emmanuel Emenike
[email protected]The omelet was a little too oily for me. I think I'll try using less butter next time.
qadr milani
[email protected]This omelet was a bit bland for my taste. I think it would have been better with some additional seasonings.
Adirah Maira
[email protected]I've made this omelet several times now and it's always a hit with my family. The kids love the colorful veggies and the adults appreciate the light, fluffy texture.
Dexter Griffieth
[email protected]This omelet was easy to make and packed with flavor. I especially liked the addition of the fresh herbs.
Baguma Moses
[email protected]I'm not usually a fan of omelets, but this one was surprisingly delicious. The summer squash added a nice crunch and the Parmesan cheese gave it a cheesy, gooey texture.
Nicola Rice
[email protected]This omelet was a delightful way to start my day! The summer squash added a pop of color and a delicate sweetness that complemented the eggs perfectly. The Parmesan cheese gave it a rich, savory flavor.