Rob The Garden Omelet
* 1/2 cup mushrooms, sliced
* 1/2 cup any squash, diced small
* 1/2 cup zucchini, diced small
* 1/4 cup bell pepper, diced
* 1/4 cup carrots, shredded
* 1/4 cup green onion, chopped
* oil for cooking
* 4 eggs
* 1/4 cup water
* 2 tsp. grated Parmesan cheese
* 1/2 tsp. dried basil leaves
* 1/8 tsp. garlic powder
* 2 tsp. butter (or oil)
1. Add oil or coat with cooking spray a heavy oven-proof 10 inch skillet, and place over medium-high heat. Add the mushrooms, summer squash, zucchini, and bell pepper and cook, stirring until vegetables have browned slightly and are softened a bit.
2. Scrape out into a bowl and keep warm; wipe out skillet and set aside.
3. In a separate bowl, beat together the eggs, water, cheese, basil, and garlic powder until blended.
4. Put butter in the skillet over medium-high heat and shake the skillet until the bottom is evenly coated with the melted butter.
5. Pour 1/2 of the egg mixture into the hot skillet. Tilt skillet and gently push the cooked portions from edges toward the center with moving the uncooked eggs to the hot skillet bottom.
6. Once the eggs are solid, spoon 1/2 the vegetable mixture on 1 side of the eggs, then flop the remaining eggs over the top and slide off onto a plate.
7. Repeat with the remaining 1/2 eggs and vegetables. Makes 2 large omelets.
This recipe is made to tweak. Depending on your dietary needs, go ahead and substitute egg whites for whole eggs, use fat reduced cheese if you wish, or use light olive oil or coconut oil in place of butter.
The list of vegetables can also change depending on what's in the garden... or at the farmers market. If it's springtime, throw in asparagus and sweet peas. If it's fall, make sure you grab some squash. Whatever you have, saute it up and enjoy!