Farmers’ Market Omelets

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  • Ingredients
    4 EGGS
    1/4 cup water
    2 tsp. grated Parmesan cheese
    1/2 tsp. dried basil leaves
    1/4 tsp. garlic powder
    2 tsp. butter
    FILLING:
    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 Tbsp. water

    Yields: 2 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin A, Vitamin D and Choline

    Good Source: Folate and Iron

    Calories: 205

    Total Fat: 14 g
    Saturated fat: 6 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

    Cholesterol: 384 mg
    Sodium: 174 mg
    Carbohydrates: 5 g
    Dietary Fiber: 1 g
    Protein: 15 g
    Vitamin A: 1385.3 IU
    Vitamin D: 86.4 IU
    Folate: 74.3 mcg
    Calcium: 91.1 mg
    Iron: 2.2 mg
    Choline: 261.3 mg

Directions

  1. COMBINE filling ingredients in 7 to 10-inch nonstick omelet pan or skillet. 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.

  2. BEAT eggs, 1/4 cup water, cheese, basil and garlic powder in medium bowl until blended. HEAT butter in same pan over medium-high heat until hot. TILT pan to coat bottom. POUR IN 1/2 of the egg mixture. Mixture should set immediately at edges.

  3. GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

  4. When top surface of eggs is thickened and no visible liquid egg remains, PLACE 1/2 of the filling on one side of the omelet. FOLD omelet in half with turner and slide onto plate; keep warm. REPEAT with remaining egg mixture and filling to make second omelet. SERVE immediately.

Insider Info

Fill your omelet with all your seasonal vegetable favorites. Sprinkle with cheese or garden-fresh salsa for a tasty breakfast or light lunch.