Summer Vegetables Omelet

2.5/5 (2)
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Makes:
  • 2 servings
  • 4 servings
Prep Time:
5 minutes 10 minutes
Cooking Time:
15 minutes 20 minutes
This omelet is an excellent source of protein and includes squash, which is generally a well-tolerated vegetable. Cheddar cheese can be substituted for another flavor of cheese, or lactose-free cheese for those who are lactose intolerant.

Directions

1.Heat 1 tbsp oil in omelet pan over medium heat.

2.Sauté zucchini and squash in oil for 4-5 minutes until tender.

3.Remove vegetables and keep warm.

4.Add additional tbsp oil to warm pan. Add 2 beaten eggs and half of the vegetables. Flip and cook thoroughly. Fold in half and top with 1 slice of white cheddar cheese.

5.Make second omelet with remaining ingredients.

1.Heat 2 tbsp oil in omelet pan over medium heat.

2.Sauté zucchini and squash in oil for 4-5 minutes until tender.

3.Remove vegetables and keep warm.

4.Add additional tbsp oil to warm pan. Add 2 beaten eggs and 1/4 of the vegetables. Flip and cook thoroughly. Fold in half and top with 1 slice of white cheddar cheese.

5.Repeat the steps to make three more omelets.

Nutritional Data (per serving)

310 calories

27.4 gram(s) fat

3.6 gram(s) saturated fat

193 mg cholesterol

5.6 gram(s) carbohydrate

0.8 gram(s) dietary fiber

13.4 gram(s) protein