Ingredients
-
-
1/2
-
1/2
-
1/2
-
1/4
-
2
-
-
4
-
1/4
-
2
-
-
-
-
-
Directions
Summer Squash Omelet,Doing some research on eggs , I came across this recipe and it looked so good I made it, tweeking it just a little. I enjoyed it and now am posting it for you! Adapted from the American Egg board.,ni ce one,I made this along with the Omelette Challenge for ZWT5 and was very glad I did. Even with no gooey cheese to leak out it was excellent. I sliced the veggies on a mandoline & they were pretty and also cooked quickly. Excellent!
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Steps
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1
Done
|
In Small Saucepan Over Medium Heat, Stir Together All of the Filling Ingredients. |
|
2
Done
|
Cover and Cook Just Until Vegetables Are Crisp-Tender, About 3 to 4 Minutes. Uncover. |
|
3
Done
|
Cook Until Liquid Is Evaporated. |
|
4
Done
|
Cover to Keep Warm and Set Aside While Preparing Omelets. |
|
5
Done
|
in Small Bowl, Beat Together Eggs, Water, Cheeses and Seasonings Until Blended. |
|
6
Done
|
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
Done
|
Pour in 1/2 Cup of the Egg Mixture. (the Mixture Should Set Immediately at Edges.) |
|
8
Done
|
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
Done
|
When Top Is Setting and No Visible Liquid Egg Remains, Fill With Half of the Reserved Vegetable Mixture. |
|
10
Done
|
With Spatula, Fold Omelet in Half, or Roll. |
