Summer Omelets
Savor the vibrant flavors of the season with this Summer Omelets recipe—a quick and nutritious breakfast or brunch option that’s bursting with garden-fresh ingredients. Fluffy eggs are whisked to perfection with a touch of milk and seasoning, then folded around a colorful medley of sautéed zucchini, cherry tomatoes, and tender baby spinach. A sprinkle of creamy, tangy feta cheese and fragrant fresh basil takes these omelets to the next level, creating a light yet satisfying dish that feels like summer on a plate. Ready in just 20 minutes, this recipe is perfect for showcasing seasonal produce and pairs wonderfully with a side of crusty bread or a light salad. Ideal for two servings, these omelets are a fresh and flavorful way to kick-start your day while embracing the best of summer’s bounty.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 small, diced zucchini
- 8 halved cherry tomatoes
- 1 cup baby spinach
- 0.25 cups, crumbled feta cheese
- 2 tablespoons, chopped fresh basil
- 1 tablespoon olive oil
- 1 teaspoon butter
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced zucchini and sauté for 2-3 minutes until slightly softened.
Add the cherry tomatoes and baby spinach to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the spinach wilts and the tomatoes begin to soften. Remove the vegetables from the pan and set aside.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, pour in half of the egg mixture, spreading it evenly across the pan.
Cook the eggs for 1-2 minutes, gently lifting the edges with a spatula to let uncooked egg flow underneath. Continue cooking until the eggs are mostly set and the top is slightly moist.
Spoon half of the sautéed vegetables over one side of the omelet. Sprinkle with half of the feta cheese and half of the fresh basil.
Carefully fold the other side of the omelet over the filling and slide it onto a plate. Repeat the process with the remaining egg mixture and ingredients to make a second omelet.
Serve the Summer Omelets warm, garnished with additional basil if desired.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 7.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
