I live in a very small town. I am not fortunate enough to have a Farmer’s Market to visit. So I do the next best thing…..Go out into my yard and pick it fresh from my garden. Anyone who has ever had a garden before knows, if you plant 1 squash plant you get 3. You always seem to have more than you know what to do with. This is how this recipe was born.
“Farmers Market” Omelet
1 small Zucchini-diced
1 small Crook Neck Squash- diced
1/4 C. White Onion-diced
1/3 C. fresh Mushrooms-diced
1 Med. fresh Garden Tomato-diced
3 TBSP I can’t believe it’s not butter
3 Lg. Eggland’s Best eggs
2 TBSP Milk
Salt and Pepper to taste
1 tsp. Frank’s Hot Sauce
1/4 C. Shredded Cheese
Place the squash, onion, mushrooms, tomato and the I can’t believe it’s not butter spread in a saute pan. Cook until tender. Drain on a paper towel. In a bowl combine the Eggland’s Best Eggs, milk, salt, pepper and hot sauce. Beat until well blended. Pour into a lightly sprayed saute pan.
cook until center is set, then flip to other side. Sprinkle on the sauteed veggies and cheese on. Fold in have and let cheese melt. Serve hot.
*You can add what ever fresh veggies you have on hand, or diced meat if desired.
cook until center is set, then flip to other side. Sprinkle on the sauteed veggies and cheese on. Fold in have and let cheese melt. Serve hot.
*You can add what ever fresh veggies you have on hand, or diced meat if desired.
Breakfast, Lunch or Dinner….
Egg’s are great!
Lark
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Fresh from your garden is even better than the farmer’s market. I make omelets sometimes for dinner…never breakfast…I’m not a morning person.
When I worked at Bob Evans we had a Farmers Market omelet on the menu! Thanks for sharing at Church Supper!
I love eggs and vegetables in any form. Home grown vegetables make the dish all the more delicious.