Fall Harvest Omelette

Omelette in a frying pan with cheese, ham, tomatoes, basil, greek cheese, parmesan, olives, toast for breakfast


  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced yellow summer squash 1/2 cup sliced zucchini
  • 1/4 cup diced red bell pepper
  • oil for cooking
  • 4 eggs
  • 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)

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 with 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 remaining eggs over the top and slide off onto a plate.

Repeat with the remaining 1/2 eggs and vegetables. This makes 2 good sized omelettes, suitable for breakfast, lunch, or dinner.

Serve while warm. Depending on the diet you are currently on, you can do a few substitutions. Substitute egg whites for whole eggs if desired and use fat reduced cheese if you wish. Use olive oil in place of butter if you like.