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Nutrition Facts

Serving Size
Amount Per Serving
Calories204
% Daily Value
Total Fat 14g62%
Cholesterol 435mg
Sodium 172mg
Total Carbohydrate 5g10%
 Dietary Fiber 1g2%
Protein 15g29%
Prep Time
Cook Time
Total Time
Makes
Calories

10 min.

15 min.

25 min.

2

204

Farmers Market Omelets

Breakfast, brunch, or dinner is the perfect time for a farm fresh market omelet. 

Ingredients:

4 eggs
1/4 c. water
2 tsp. Parmesan cheese, grated
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
2 tsp. butter
Filling:
1/2 c. sliced mushrooms
1/2 c. thinly sliced yellow summer squash
1/2 c. thinly sliced zucchini
1/4 c. chopped red bell pepper
2 Tbsp. water

Instructions:

1Combine filling ingredients in 7 to 10-in. nonstick omelet pan or skillet. Cook and stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 min. Remove from pan; keep warm. Clean pan.
2Beat eggs, 1/4 c. 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. Pour in 1/2 of the egg mixture. Mixture should set immediately at edges.
3Gently push cooked portions from edges toward 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.
4When top surface of eggs is thickened and no visible liquid egg remains, place 1/2 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.

Cook's Tips:

Using seasonal ingredients you can change the fresh ingredients to fit the time of year.

 

Nutrition information per omelet (1/2 recipe)

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