Best 4 Squash Zoodler Omelet Recipes
**Savor the Goodness of Vegetables and Eggs in a Delightful Squash Zoodler Omelet**
Indulge in a symphony of flavors and textures with our delectable Squash Zoodler Omelet, a culinary masterpiece that seamlessly blends the wholesome goodness of vegetables with the rich, savory notes of eggs. This versatile dish not only tantalizes your taste buds but also nourishes your body with an array of essential nutrients.
Our collection of recipes caters to diverse dietary preferences and cooking styles. Whether you're a vegetarian seeking a protein-packed meal or a health-conscious individual striving for a nutritious breakfast, our Squash Zoodler Omelet has something for everyone.
For those following a vegetarian diet, our recipe offers a satisfying alternative to traditional meat-based omelets. The combination of zucchini and carrots, transformed into delicate zoodles using a spiralizer, adds a delightful crunch and vibrant color to the dish.
For those seeking a low-carb option, our keto-friendly recipe replaces traditional wheat flour with almond flour, resulting in a delectable omelet that aligns with ketogenic principles.
And for those with limited time in the morning, our quick and easy recipe promises a hassle-free breakfast that can be prepared in just 15 minutes, ensuring a nutritious and delicious start to your day.
No matter your dietary preferences or time constraints, our Squash Zoodler Omelet recipes promise a culinary experience that will leave you feeling satisfied and energized.
SUMMER SQUASH OMELET
Doing some research on eggs , I came across this recipe and it looked so good I made it, tweeking it just a little. I enjoyed it and now am posting it for you! Adapted from the American Egg board.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 2 omelets, 2 serving(s)
Number Of Ingredients 12
Steps:
- In small saucepan over medium heat, stir together all of the filling ingredients.
- Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover.
- Cook until liquid is evaporated.
- Cover to keep warm and set aside while preparing omelets.
- In small bowl, beat together eggs, water, cheeses and seasonings until blended.
- In 7 to 10-inch omelet pan or nonstick 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. (the mixture should set immediately at edges.)
- With a spatula, carefully push cooked portions at edges toward center so uncooked portions can reach the hot pan surface, tilting pan and moving cooked portions as necessary.
- When top is setting and no visible liquid egg remains, fill with half of the reserved vegetable mixture.
- With spatula, fold omelet in half, or roll.
- Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm.
- Repeat with remaining egg and vegetable mixtures for second omelet.
- Serve and enjoy!
GREEK BAKED SQUASH OMELET
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, main course
Time 1h
Yield Serves six to eight
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
- Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
- Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 2 grams, TransFat 0 grams
SQUASH ZOODLER OMELET
Quick and healthy breakfast!
Provided by brookiecookie
Categories Omelets
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.
- Heat butter in a skillet over medium heat; cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet.
- Whisk eggs and milk together in a bowl; pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes; season with salt and pepper.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 6.2 g, Cholesterol 208.2 mg, Fat 12.7 g, Fiber 2 g, Protein 10.2 g, SaturatedFat 6.3 g, Sodium 250.9 mg, Sugar 1.9 g
SQUASH ZOODLER OMELET
Quick and healthy breakfast!
Provided by brookiecookie
Categories Omelets
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.
- Heat butter in a skillet over medium heat; cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet.
- Whisk eggs and milk together in a bowl; pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes; season with salt and pepper.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 6.2 g, Cholesterol 208.2 mg, Fat 12.7 g, Fiber 2 g, Protein 10.2 g, SaturatedFat 6.3 g, Sodium 250.9 mg, Sugar 1.9 g
Tips:
- Choose the right squash: For best results, use a firm, dense squash such as butternut squash, acorn squash, or zucchini.
- Use a spiralizer to create zucchini noodles: This is the easiest way to create long, thin strands of squash that will cook evenly in the omelet.
- Season the squash noodles well: Be generous with salt, pepper, and other seasonings to taste. This will help to enhance the flavor of the omelet.
- Cook the squash noodles until tender: Do not overcook the squash noodles, or they will become mushy. Cook them just until they are tender-crisp.
- Add your favorite fillings: Feel free to add other ingredients to your omelet, such as cheese, cooked meat, or vegetables.
- Cook the omelet over medium heat: This will help to prevent the eggs from burning and ensure that the omelet is cooked evenly throughout.
- Fold the omelet in half: Once the omelet is cooked, fold it in half and serve immediately. This will help to keep the omelet warm and juicy.
Conclusion:
Squash zoodle omelets are a delicious and healthy breakfast or brunch option. They are packed with nutrients, including vitamins, minerals, and fiber. They are also low in calories and carbohydrates, making them a good choice for those who are watching their weight. With a little planning and preparation, squash zoodle omelets can be a quick and easy meal that the whole family will enjoy.
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