Squash Zoodler Omelet Recipes

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GREEK BAKED SQUASH OMELET



Greek Baked Squash Omelet image

Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, main course

Time 1h

Yield Serves six to eight

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
Salt
freshly ground pepper to taste
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
8 eggs
1/2 cup drained yogurt or thick Greek-style yogurt
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees.
  • Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
  • Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
  • Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 2 grams, TransFat 0 grams

SQUASH ZOODLER OMELET



Squash Zoodler Omelet image

Quick and healthy breakfast!

Provided by brookiecookie

Categories     Omelets

Time 25m

Yield 2

Number Of Ingredients 8

1 yellow squash, ends trimmed
1 tablespoon butter
¼ cup fresh spinach, or more to taste
2 tablespoons chopped fresh cilantro
2 eggs
¼ cup milk
2 tablespoons shredded mozzarella cheese
salt and ground black pepper to taste

Steps:

  • Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.
  • Heat butter in a skillet over medium heat; cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet.
  • Whisk eggs and milk together in a bowl; pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes; season with salt and pepper.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 6.2 g, Cholesterol 208.2 mg, Fat 12.7 g, Fiber 2 g, Protein 10.2 g, SaturatedFat 6.3 g, Sodium 250.9 mg, Sugar 1.9 g

SUMMER SQUASH OMELET



Summer Squash Omelet image

Doing some research on eggs , I came across this recipe and it looked so good I made it, tweeking it just a little. I enjoyed it and now am posting it for you! Adapted from the American Egg board.

Provided by Sharon123

Categories     Breakfast

Time 25m

Yield 2 omelets, 2 serving(s)

Number Of Ingredients 12

1/2 cup thinly sliced zucchini
1/2 cup thinly sliced summer squash
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
2 tablespoons water
4 large eggs
1/4 cup water
2 teaspoons grated parmesan cheese
2 teaspoons grated cheddar cheese
1/2 teaspoon basil leaves, crushed
1/4 teaspoon garlic powder
2 teaspoons butter (or cooking oil or cooking spray)

Steps:

  • In small saucepan over medium heat, stir together all of the filling ingredients.
  • Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover.
  • Cook until liquid is evaporated.
  • Cover to keep warm and set aside while preparing omelets.
  • In small bowl, beat together eggs, water, cheeses and seasonings until blended.
  • 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.
  • Pour in 1/2 cup of the egg mixture. (the mixture should set immediately at edges.)
  • 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.
  • When top is setting and no visible liquid egg remains, fill with half of the reserved vegetable mixture.
  • With spatula, fold omelet in half, or roll.
  • Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm.
  • Repeat with remaining egg and vegetable mixtures for second omelet.
  • Serve and enjoy!

SQUASH ZOODLER OMELET



Squash Zoodler Omelet image

Quick and healthy breakfast!

Provided by brookiecookie

Categories     Omelets

Time 25m

Yield 2

Number Of Ingredients 8

1 yellow squash, ends trimmed
1 tablespoon butter
¼ cup fresh spinach, or more to taste
2 tablespoons chopped fresh cilantro
2 eggs
¼ cup milk
2 tablespoons shredded mozzarella cheese
salt and ground black pepper to taste

Steps:

  • Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.
  • Heat butter in a skillet over medium heat; cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet.
  • Whisk eggs and milk together in a bowl; pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes; season with salt and pepper.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 6.2 g, Cholesterol 208.2 mg, Fat 12.7 g, Fiber 2 g, Protein 10.2 g, SaturatedFat 6.3 g, Sodium 250.9 mg, Sugar 1.9 g

SQUASH ZOODLER OMELET



Squash Zoodler Omelet image

Quick and healthy breakfast!

Provided by brookiecookie

Categories     Omelets

Time 25m

Yield 2

Number Of Ingredients 8

1 yellow squash, ends trimmed
1 tablespoon butter
¼ cup fresh spinach, or more to taste
2 tablespoons chopped fresh cilantro
2 eggs
¼ cup milk
2 tablespoons shredded mozzarella cheese
salt and ground black pepper to taste

Steps:

  • Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.
  • Heat butter in a skillet over medium heat; cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet.
  • Whisk eggs and milk together in a bowl; pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes; season with salt and pepper.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 6.2 g, Cholesterol 208.2 mg, Fat 12.7 g, Fiber 2 g, Protein 10.2 g, SaturatedFat 6.3 g, Sodium 250.9 mg, Sugar 1.9 g

SQUASH ZOODLER OMELET



Squash Zoodler Omelet image

Quick and healthy breakfast!

Provided by brookiecookie

Categories     Omelets

Time 25m

Yield 2

Number Of Ingredients 8

1 yellow squash, ends trimmed
1 tablespoon butter
¼ cup fresh spinach, or more to taste
2 tablespoons chopped fresh cilantro
2 eggs
¼ cup milk
2 tablespoons shredded mozzarella cheese
salt and ground black pepper to taste

Steps:

  • Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.
  • Heat butter in a skillet over medium heat; cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet.
  • Whisk eggs and milk together in a bowl; pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes; season with salt and pepper.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 6.2 g, Cholesterol 208.2 mg, Fat 12.7 g, Fiber 2 g, Protein 10.2 g, SaturatedFat 6.3 g, Sodium 250.9 mg, Sugar 1.9 g

SQUASH ZOODLER OMELET



Squash Zoodler Omelet image

Quick and healthy breakfast!

Provided by brookiecookie

Categories     Omelets

Time 25m

Yield 2

Number Of Ingredients 8

1 yellow squash, ends trimmed
1 tablespoon butter
¼ cup fresh spinach, or more to taste
2 tablespoons chopped fresh cilantro
2 eggs
¼ cup milk
2 tablespoons shredded mozzarella cheese
salt and ground black pepper to taste

Steps:

  • Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.
  • Heat butter in a skillet over medium heat; cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet.
  • Whisk eggs and milk together in a bowl; pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes; season with salt and pepper.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 6.2 g, Cholesterol 208.2 mg, Fat 12.7 g, Fiber 2 g, Protein 10.2 g, SaturatedFat 6.3 g, Sodium 250.9 mg, Sugar 1.9 g

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Top Asked Questions

How do you make an omelet with yogurt?
Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer. Preheat the oven to 350 degrees. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes.
How long does it take to cook squash?
Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini.
How do you cook an omelette with Parmesan?
Grate a fine layer of Parmesan over one half of the omelette, then pop it under the grill for 3 to 5 minutes, or until golden and cooked through. Once cooked, carefully remove the omelette to a board and portion it up, keeping the side with the Parmesan for toddlers and adults only.
Where can I buy frozen zoodles?
Pro tip: Green Giant sells frozen zoodles for less than $4. Get the recipe from Delish. So many veggies, so little time. Get the recipe from Delish. The way to make alfredo sauce guilt-free? Mix it with zoodles. Get the recipe from Delish.

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