Farmers’ Market Omelet Recipe

Here's a breakfast omelet that is sure to please everyone at the table.


| 2012 Guide to Backyard Chickens


Mushrooms, squash, zucchini, bell peppers and cheese make this Farmers' Market Omelet Recipe a breakfast must.

MAIN ARTICLE:
Cooking With Eggs: Recipes for Every Meal
 

Farmers' Market Omelet Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes

1/2 cup sliced mushrooms
1/2 cup thinly sliced yellow summer squash
1/2 cup thinly sliced zucchini
1/4 cup chopped red bell pepper
2 tablespoons plus 1/4 cup water, divided
4 eggs
2 teaspoons grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/4 teaspoon garlic powder
2 teaspoons butter

In 7- to 10-inch nonstick omelet pan or skillet, combine mushrooms, squash, zucchini, bell pepper and 2 tablespoons water. Cook and stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. Remove from pan; keep warm. Clean pan.

In medium bowl, beat together eggs, remaining water, cheese, basil and garlic powder until blended. Heat butter in same omelet pan over medium-high heat until hot. Tilt pan to coat bottom. Pour in 1/2 of egg mixture. Mixture should set immediately at edges.





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