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Full Online Book HomeLearning KitchenBreakfastandbrunches - Omelets Summer Squash Omelets
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Breakfastandbrunches - Omelets Summer Squash Omelets Post by :Steve_Westphal Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3152

Click below to download : Breakfastandbrunches - Omelets Summer Squash Omelets (Format : PDF)

Breakfastandbrunches - Omelets Summer Squash Omelets

4 eggs
1/4 cup water
2 teaspoons grated Parmesan cheese
1/2 teaspoon basil leaves, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt, optional
Dash of pepper, optional
2 teaspoons butter or cooking oil OR cooking spray

1/2 cup thinly sliced zucchini
1/2 cup thinly sliced yellow squash
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
2 tablespoons water

Prepare Filling. Set aside.

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

For each omelet, in 7- to 10-inch omelet pan or 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. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portion at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.

When top is thickened and no visible liquid egg remains, fill with 1/2 of the reserved filling. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Repeat for remaining omelet. Makes 2 omelets.

For Filling: In small saucepan over medium heat, stir together all ingredients. Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover. Cook until liquid is evaporated. Makes 2 omelets.
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3 large eggs 3 medium potatoes, cubed, cooked and cooled 1/2 large onion sliced thinly 1 medium courgette/zucchini washed and sliced into very thin rounds Pam spray Salt Spray a non stick frying pan with Pam and fry off the onion and courgette/zucchini until softened. Add in the potatoes and season well with salt and pepper. Give them a spray again if they start to stick. When they start to brown a wee bit beat the three eggs together and pour over the mixture in the pan, turn the heat down, cover and cook until almost set. Uncover, slide onto

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2 cups chopped red onion 2 teaspoons sugar 1 tablespoon olive or veg. oil 1/4 cup chopped green onions 2 teaspoons Dijon mustard 1/2 teaspoon dried thyme 6 eggs 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup (4oz) shredded Swiss cheese -- divided Preheat oven to 375.In a 10" ovenproof skillet, cook and stir red onion and sugar in oil over med. heat for 10-12 min. or until golden brown.Remove 1/4 cup; set aside. To the skillet, add green onions, mustard and thyme; mix well. Remove from heat. In a bowl,beat eggs, water, salt and pepper. Pour into