Summer Squash 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

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!

ORECCHIETTE WITH SUMMER SQUASH



Orecchiette with Summer Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Kosher salt
2 heaping cups orecchiette (about half of a 16-ounce box)
5 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
3 summer squash (yellow squash and/or zucchini), trimmed, halved lengthwise and thinly sliced crosswise
1/2 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Ladle 1 1/2 cups cooking water into a liquid measuring cup and set aside, then drain the pasta in a colander.
  • Meanwhile, heat the olive oil and garlic together in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is browned, 1 to 2 minutes. Add the squash and 1/2 teaspoon salt. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender and starting to break down, 6 to 8 minutes.
  • Add 3/4 cup of the reserved cooking water to the squash and bring to a simmer. Cook, stirring and breaking up the squash with a wooden spoon, until the sauce is slightly thickened, about 1 minute. Add the pasta and toss until well coated. Add more cooking water to loosen, as needed. Season with salt.
  • Divide the pasta among bowls. Drizzle with more olive oil and sprinkle with the Parmesan.

ITALIAN GARDEN OMELET



Italian Garden Omelet image

I created this veggie-filled omelet to treat my wife to a meal using some of the fresh herbs from our garden. She loved it. The herbs give the dish a refreshing zing. It's also good with asparagus when it's in season. -Billy Hensley, Mount Carmel, TN

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

2 tablespoons canola oil
1 small yellow summer squash, quartered and thinly sliced
1 small zucchini, quartered and thinly sliced
1/4 cup chopped onion
2 tablespoons chopped sweet red pepper
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
OMELETS:
8 large eggs
1/4 cup heavy whipping cream
3/4 teaspoon minced fresh or 1/4 teaspoon dried thyme
3/4 teaspoon minced fresh or 1/4 teaspoon dried basil
1/4 teaspoon salt
2 tablespoons butter, divided
1/2 cup shredded part-skim mozzarella cheese, divided
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add vegetables and seasonings; cook and stir until tender. Remove from pan., In a large bowl, whisk eggs, cream and seasonings until blended. In same pan, heat 1 tablespoon butter over medium-high heat. Add half of the egg mixture (about 1 cup) to skillet. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, spoon half of the vegetables on 1 side; sprinkle with 1/4 cup mozzarella cheese. Fold omelet in half; sprinkle with 1 tablespoon Parmesan cheese. Cut omelet in half and slide each half onto a plate. Repeat with remaining ingredients.

Nutrition Facts : Calories 372 calories, Fat 31g fat (13g saturated fat), Cholesterol 468mg cholesterol, Sodium 741mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

FALL OMELET WITH SQUASH AND CRAB MEAT



Fall Omelet with Squash and Crab Meat image

This omelet is a blend of sweet spaghetti squash, leafy green spinach, and tasty crab meat all nestled in egg white goodness...can you say amazingness?

Provided by fa17aule

Categories     Breakfast Seafood

Time 20m

Yield 1

Number Of Ingredients 12

1 cup cooked spaghetti squash
½ cup cooked pumpkin
2 cups frozen chopped spinach, thawed and drained
3 ounces cooked lump crab meat
⅛ teaspoon dried parsley
⅛ teaspoon dry mustard
⅛ teaspoon ground cinnamon
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
cooking spray
3 egg whites
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.
  • Add spinach and crab meat to squash mixture. Add parsley, mustard, cinnamon, onion powder, and garlic powder and mix thoroughly and evenly. Set aside.
  • Heat a frying pan over medium-high heat. Spray generously with cooking spray. Add egg whites, making sure they spread to cover the entire pan. Cook until mostly set, about 2 minutes. Spoon squash mixture over 1/2 of the eggs. Add hot pepper sauce. Fold eggs over, covering the contents of the omelet. Cook to desired crispness, 2 to 3 minutes more. Transfer to a large plate and serve.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 3.9 g, Fiber 9.6 g, Protein 42.5 g, SaturatedFat 0.4 g, Sodium 739.3 mg, Sugar 3.7 g

QUICK SUMMER SQUASH MEDLEY



Quick Summer Squash Medley image

"This dish is delicious as a side, but you can also add some cooked chicken or turkey sausage and serve it over rice for a complete meal." Jennifer Leighty - West Salem, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1 large sweet onion, chopped
1 medium yellow summer squash, chopped
1 large green pepper, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 large tomatoes, seeded and chopped
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional

Steps:

  • In a large nonstick skillet, saute the onion, squash and green pepper in oil until crisp-tender. Add the garlic; cook 1 minute longer. Stir in the tomatoes, Italian seasoning, salt, pepper and pepper flakes if desired; heat through.

Nutrition Facts : Calories 61 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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