Minutes Prep time: 20
Minutes Total time: 20
Servings: 2
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3/4 cup yellow summer squash, cut into 1/2-inch cubes
3/4 cup zucchini, cut into 1/2-inch cubes
1/2 cup red bell pepper, diced
1/2 cup Frontera® Gourmet Jalapeno Cilantro Salsa
4 large eggs
1/4 cup whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 green onions, thinly sliced
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 117 mg | 12% |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 376 mg | 125% |
| Total Fat | 12 g | 19% |
| Iron | 2 mg | 10% |
| Calories | 214 kcal | 11% |
| Sodium | 832 mg | 35% |
| Protein | 15 g | 30% |
| Saturated Fat | 4 g | 20% |
| Sugars | 8 g | 1% |
| Vitamin C | 83 mg | 139% |
Spray an 8-inch nonstick skillet with cooking spray. Heat over medium heat until hot. Add yellow squash, zucchini and red bell pepper to skillet. Cook for 3 to 4 minutes, stirring occasionally, until vegetables are tender. Transfer to medium bowl; stir in salsa. Keep warm. Whisk together eggs, milk, salt and pepper in a small bowl until blended.
Wipe out skillet with paper towel. Generously spray skillet with cooking spray. Heat over medium heat until hot. Pour in half of the egg mixture (about 1/2 cup); mixture should set immediately at edges. Gently push cooked portions from the edges to the center with spatula so the uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, spoon about 1/4 cup of vegetable mixture onto one side of the omelet. Gently fold over other half of omelet over the filling. Gently slide out or use spatula to remove omelet from the skillet onto a plate; keep warm. Repeat process for second omelet. Garnish with chopped green onion and serve with remaining vegetable mixture.
Other vegetables can be substituted for the squashes and bell pepper. Look for what's in season at your local farmer's market and choose your favorites. For this recipe, you want enough to make about 2 cups of filling.
Farmer's Market Vegetable Omelets
