Squash Zoodler Omelet Food

SQUASH ZOODLER OMELET

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.

GREEK BAKED SQUASH OMELET

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.

SQUASH ZOODLER OMELET

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.

SQUASH ZOODLER OMELET

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.

SQUASH ZOODLER OMELET

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.

SQUASH ZOODLER OMELET

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.

SUMMER SQUASH OMELET

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!