Omelet: Summer Squash Omelets

posted by SandyOH 08-12-102 6:58 AM

Summer Squash Omelets

4 eggs
1/4 cup water
2 teaspoons grated Parmesan cheese
1/2 teaspoon basil leaves, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt, optional
Dash of pepper, optional
2 teaspoons butter or cooking oil OR cooking spray

1/2 cup thinly sliced zucchini
1/2 cup thinly sliced yellow squash
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
2 tablespoons water

Prepare Filling. Set aside.

In small bowl, beat together eggs, water, cheese and seasonings until blended.

For each omelet, in 7- to 10-inch omelet pan or 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. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portion at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.

When top is thickened and no visible liquid egg remains, fill with 1/2 of the reserved filling. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Repeat for remaining omelet. Makes 2 omelets.

For Filling: In small saucepan over medium heat, stir together all ingredients. Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover. Cook until liquid is evaporated. Makes 2 omelets.

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