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Farmers Market Omelets

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Quick Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 2 to 4 servings

What You Need

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

Here’s How

  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.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A and choline

Good Source: vitamin D, folate and iron

calories: 204
total fat: 14g
saturated fat: 6g
polyunsaturated fat: 2g
monounsaturated fat: 5g
cholesterol: 435mg
sodium: 172mg
carbohydrates: 5g
dietary fiber: 1g
protein: 15g
vitamin A: 1,325.2IU
vitamin D: 38.1IU
folate: 75.6mcg
calcium: 87.8mg
iron: 2.3mg
choline: 261.2mg

vitamin C: 33.9mg
vitamin E: 2.2IU
trans fat: .1g
sugars: 3g
potassium: 390.06mg
magnesium: 27.4mg
selenium: 33.9mcg
phosphorus: 248.0mg
vitamin B12: 1.3mcg
vitamin K: 6.6mcg
vitamin B6: .3mg
copper: .2mg
vitamin B1 - thiamin: .1mg
manganese: .2mg
zinc: 1.5mg
vitamin B2 - riboflavin: .7mg
vitamin B3 - niacin: 1.2mg
omega 3: .1g
omega 6: 1.5g