Recipe: Summer Squash Omelet

Summer Squash Recipe

The perfect light meal for lunch or dinner featuring seasonal produce. This baked summer squash omelet makes for a protein-rich entrée paired with a mixed green salad will keep you at the top of your game. Got to love complete, easy-to-make meals that are healthy and nutritious! Makes 4 servings.

Summer Squash Ingredients

  • 2 tablespoons olive oil, divided
  • 1 leek, white, and light green parts, cleaned and chopped
  • 2 cloves garlic, minced
  • ½ pound zucchini, cut in 1/3-inch dice
  • ½ red pepper
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup fresh chives, chopped
  • 8 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup Greek-style yogurt
  • ¼ cup parmesan cheese, grated

Summer Squash Directions

  1. Preheat the oven to 350 ℉. Heat 1 tablespoon of the oil in a large pan. Add the leek and cook for three minutes, until softened. Add the garlic, squash, and peppers. Cook 8 minutes, until softened. Stir in parsley, chives, salt, and pepper. Turn off heat and set the pan aside.
  2. Brush the bottom and sides of a 2-quart casserole with the remaining 1 tablespoon of oil. Whisk eggs together with salt and pepper. Whisk in yogurt and cheese. Stir in the vegetable mixture and transfer to the oiled casserole dish.
  3. Cook for 30 minutes until lightly browned at the edges. Cool 10 minutes.

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