¼ cup water
2 tsp. grated Parmesan cheese
½ tsp dried basil leaves
¼ tsp garlic powder
2 tsp butter
½ cup sliced mushrooms
½ cup thinly sliced yellow summer squash
½ cup thinly sliced zucchini
¼ cup chopped red bell pepper
2 tbsp water
- Combine filling ingredients in 7 to 10-inch nonstick omelet pan or skillet. Cook and stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. Remove from pan; keep warm. Clean pan.
- Beat eggs, ¼ cup water, cheese, basil and garlic powder in medium bowl until blended. Heat butter in same pan over medium-high heat until hot. Tilt pan to coat bottom. Pout in ½ of the egg mixture. Mixture should set immediately at edges.
- Gently push cooked portions from edges towards the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
- When top surface of eggs is thickened and no visible liquid egg remains, place ½ of the filling on one side of the omelet. Fold omelet in half with turner and slide onto plate; keep warm. Repeat with remaining egg mixture and filling to make second omelet. Serve immediately.
Nutrition Information per omelet (1/2 of recipe)
Calories: 205 Total Fat: 14g Sodium: 174mg Carbs: 5g Protein: 15g