Eggs are one of my fastest, last minute dinners to serve our family, and omelets are probably our favorite.
They're so quick and you can fill them with such a variety of fillings for different flavors every time.
A lot of people think making a good omelet is hard to do, but really all you need is a good non-stick pan and the rest is pretty simple. I don't do any of those fancy flip the egg arm movements. Instead I fold the omelet up like a little crepe or burrito. This Easy Garden Omelet is a great recipe to use up the last of summer squash and tomatoes before fall comes.
I like to use a little of yellow squash and zucchini, but you could use just one or the other if you prefer. Add in a little tomato, fresh basil, and a sprinkling of feta cheese and you've got a quick, delicious, and healthy dinner in no time!