Mushrooms, squash, zucchini, bell peppers and cheese make this Farmers’ Market Omelet Recipe a breakfast must.
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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.
Gently push cooked portions from edges toward center with inverted turner so uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, place 1/2 of vegetable mixture on one side of omelet. Fold omelet in half with turner and slide onto plate; keep warm. Repeat with remaining egg mixture and remaining vegetable mixture to make second omelet. Serve immediately. Yields 2 to 4 servings.
