Recipe - Fall Harvest Omelet

This delicious high-protein recipe combines the healthy goodness of eggs with yummy fall and late summer veggies for a tasty start to the day, light lunch, or even a quick dinner. Feel free to substitute other veggies, or spice it up with other kinds of herbs or cheese. Omelets are great for experimenting as they are so quick and easy and versatile!

Omelette.

Fall Harvest Omelet
(Makes 2 good-sized omelettes.)

Ingredients:
1/2 cup sliced mushrooms (shitakes are great for a tasty twist)
1/2 cup sliced yellow summer squash
1/2 cup sliced zucchini
1/4 cup diced red bell pepper
oil for cooking
4 eggs (pasture-raised for the best health benefits and nutritional value)
1/4 cup water
2 tsp. grated Parmesan cheese
1/2 tsp. dried basil leaves
1/8 tsp. garlic powder
2 tsp. butter (or oil)

Directions:

• Add oil or coat with cooking spray a heavy oven-proof 10 inch skillet, and place over medium-high heat. Add the mushrooms, summer squash, zucchini, and bell pepper and cook, stirring until vegetables have browned slightly and are softened a bit. Scrape out into a bowl and keep warm; wipe out skillet and set aside.
• In a separate bowl, beat together the eggs, water, cheese, basil, and garlic powder until blended. Put butter in the skillet over medium-high heat and shake the skillet until the bottom is evenly coated with the melted butter.  
• Pour 1/2 of the egg mixture into the hot skillet. Tilt skillet and gently push the cooked portions from edges toward the center, moving the uncooked eggs to the hot skillet bottom. Once the eggs are solid, spoon 1/2 the vegetable mixture on 1 side of the eggs, then flop the other side of the omelet over the top and slide off onto a plate.
• Repeat with the remaining 1/2 eggs and vegetables for the second omelet.
• Serve warm.