Summer Squash Omelet
Brighten up your breakfast or brunch with this vibrant Summer Squash Omelet, a quick and hearty dish that celebrates the best of seasonal produce. Packed with tender zucchini and yellow squash sautéed with fragrant garlic, this recipe transforms simple ingredients into a delightful, flavor-packed meal. The creamy eggs, enriched with a touch of milk for extra fluffiness, are perfectly folded around a savory vegetable filling and topped with melted Parmesan and fresh parsley for a touch of indulgence. Ready in just 20 minutes, this easy omelet is a perfect way to enjoy a protein-packed, garden-fresh start to your day. Whether you're whipping it up for a leisurely weekend brunch or a quick midweek meal, this summer squash recipe is a delicious tribute to fresh, nutritious ingredients.
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Recipe Information
Ingredients
- 4 large eggs
- 0.5 medium (about 1 cup, thinly sliced) zucchini
- 0.5 medium (about 1 cup, thinly sliced) yellow squash
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 clove (minced) garlic
- 2 tablespoons (grated) Parmesan cheese
- 1 tablespoon (chopped) fresh parsley
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon milk (optional)
Instructions
Crack the eggs into a medium-sized bowl. Add the milk (if using), salt, and black pepper. Whisk until fully combined and slightly frothy. Set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the zucchini, yellow squash, and a pinch of salt. Sauté for 3-4 minutes, stirring occasionally, until the squash is soft but not mushy. Add the minced garlic and cook for another 30 seconds until fragrant. Remove the vegetables from the skillet and set aside.
Reduce the heat to medium-low and add the butter to the same skillet. Once melted, pour in the whisked eggs and tilt the pan to spread them evenly.
Let the eggs cook undisturbed for about 1-2 minutes until they begin to set, but the top is still slightly runny.
Evenly distribute the sautéed squash mixture over one-half of the omelet. Sprinkle with Parmesan cheese and fresh parsley.
Using a spatula, gently fold the other half of the omelet over the filling. Cook for another 1-2 minutes, or until the cheese melts and the omelet is cooked to your desired doneness.
Slide the omelet onto a plate. Garnish with additional parsley or Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 8.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 248 mg | 19% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 563 mg | 12% | |
*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.
