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Summer Vegetable Omelette

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Ingredients
  Thinly sliced yellow summer squash/Thinly sliced zucchini 1 1⁄2 Cup (24 tbs)
  Sliced green onion 2 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Tomato 1 Medium, peeled, chopped, and drained
  Eggs 6
  Milk 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

In 10-inch oven-going skillet cook squash and onion in butter or margarine, covered, 5 minutes or till just tender.
Add tomato; spread mixture evenly over skillet.
Beat together eggs, milk, parsley, salt, and oregano; pour over vegetables.
Cook, uncovered, over medium heat.
As eggs set, run spatula around edge of skillet, lifting eggs so uncooked part can run underneath.
When omelet is almost set, sprinkle with cheese.
Bake in 400° oven 4 to 5 minutes or till top is set.
Cut into wedges.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Method: 
Baked
Interest: 
Summer
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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