Easy Garden Omelet

Directions

1. 1Whisk the 2 eggs together in a bowl until the yolks are broken and combined with the whites. Season with salt and pepper, if desired.
2. 2Heat a 8 inch non-stick pan over medium heat. Spray the pan with the olive oil cooking spray. Give the squash a quick 2 minute saute to soften it, remove and set aside.
3. 3Spray again with cooking spray. When hot (you can test by flicking a bit of water on the pan and it will sizzle when ready), pour half of the egg mixture into the pan.
4. 4After the edges of the egg begins to set, slip a heat-proof spatula underneath the edge of the eggs and lift the egg towards the center of the pan and tilt the pan, allowing any uncooked egg to run to the edge of the pan.
5. 5Repeat until the omelet is just set, but slightly moist on the top.
6. 6Turn the heat to low, add the squash mixture and tomatoes to the center of the omelet. Season to taste with salt and pepper. Sprinkle with fresh basil and feta.
7. 7Fold each side of the omelet in towards the center. Transfer to a plate and serve.