Summer Squash Omelet

• Filling
• thinly sliced zucchini1⁄2 cup
• thinly sliced summer squash1⁄2 cup
• sliced fresh mushrooms1⁄2 cup
• chopped sweet red pepper1⁄4 cup
• water↗2 tablespoons
• large eggs
• water↗4 cup
• grated parmesan cheese↗1⁄4 teaspoons
• grated cheddar cheese2 teaspoons
• basil leaves, crushed↗2 teaspoon
• garlic powder↗1⁄2 teaspoon
• butter (or cooking oil or cooking spray)↗1⁄4 teaspoons
• Omelets2

Step-by-step instructions

1. 1

   In small saucepan over medium heat, stir together all of the filling ingredients.

2. 2

   Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover.

3. 3

   Cook until liquid is evaporated.

4. 4

   Cover to keep warm and set aside while preparing omelets.

5. 5

   In small bowl, beat together eggs, water, cheeses and seasonings until blended.

6. 6

   In 7 to 10-inch omelet pan or nonstick skillet over medium-high heat, heat 1 teaspoon of the butter until just hot enough to sizzle a drop of water.

7. 7

   Pour in 1/2 cup of the egg mixture. (the mixture should set immediately at edges.)

8. 8

   With a spatula, carefully push cooked portions at edges toward center so uncooked portions can reach the hot pan surface, tilting pan and moving cooked portions as necessary.

9. 9

   When top is setting and no visible liquid egg remains, fill with half of the reserved vegetable mixture.

10. 10

    With spatula, fold omelet in half, or roll.

11. 11

    Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm.

12. 12

    Repeat with remaining egg and vegetable mixtures for second omelet.

13. 13

    Serve and enjoy!