Easy Garden Omelet

  • Prep 5 min
  • Total 10 min
  • Servings 2

Ingredients

  • 2 large eggs
  • 1/4 cup diced zucchini and yellow squash (total)
  • 2 tablespoons grape tomatoes, quartered
  • Few leaves of fresh basil, sliced thin
  • 1 tablespoon feta cheese
  • Salt and pepper, to taste
  • Olive oil cooking spray

Steps

  • 1
    Whisk 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
    Heat 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
    Spray 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
    After 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
    Repeat until the omelet is just set, but slightly moist on the top.
  • 6
    Turn 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
    Fold each side of the omelet in towards the center. Transfer to a plate and serve.

No nutrition information available for this recipe
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