Summer Squash Omelet

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 cup thinly sliced zucchini
• 1/2 cup thinly sliced summer squash
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped sweet red pepper
• 2 tablespoons water
• 4 large eggs
• 1/4 cup water
• 2 teaspoons grated parmesan cheese
• 2 teaspoons grated cheddar cheese
• 1/2 teaspoon basil leaves, crushed
• 1/4 teaspoon garlic powder
• 2 teaspoons butter (or cooking oil or cooking spray)

Recipe

• 1 in small saucepan over medium heat, stir together all of the filling ingredients.
• 2 cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. uncover.
• 3 cook until liquid is evaporated.
• 4 cover to keep warm and set aside while preparing omelets.
• 5 in small bowl, beat together eggs, water, cheeses and seasonings until blended.
• 6 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.
• 7 pour in 1/2 cup of the egg mixture. (the mixture should set immediately at edges.)
• 8 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.
• 9 when top is setting and no visible liquid egg remains, fill with half of the reserved vegetable mixture.
• 10 with spatula, fold omelet in half, or roll.
• 11 invert onto plate with a quick flip of the wrist or slide from pan onto plate. keep warm.
• 12 repeat with remaining egg and vegetable mixtures for second omelet.
• 13 serve and enjoy!