Vegetable Omelet

If you grow vegetables, then this is the omelet for you! It's delicious made with cooked summer squash and zucchini—veggies that grow in abundance in summer gardens. Add some fresh mushrooms and onions that've been lightly cooked, and you've got a healthy, veggie-and-protein packed breakfast.

Contributed By: Kathryn Lagden
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Serves: 2

2.9/5 rating (15 votes)

1 tablespoon butter or margarine

3-4 eggs

1 tablespoon chopped fresh parsley

1/4 cup cheese

1/4 cup leftover cooked veggies (my favorites are cooked squash, mushrooms, onions, and zucchini)

Directions

In a large bowl, chop the cooked vegetables into small pieces (if I'm using squash, I mush it down with a fork so that picky eaters won't notice!).
Whisk the eggs and parsley into the cooked vegetables.
In a small frying pan, heat the butter. When hot add the vegetable/egg mixture and cook on one side for 4-5 minutes.
Flip the omelet and place cheese on top. Cook for 2-3 more minutes.
Fold omelet in half, then cut in half and serve.