I was so excited to see the baby squash and zucchini at my farmer's market on Saturday! I love these little ones to use in my omelets.
So here was my lunch this afternoon, zucchini-bean omelet.
Photos (c) 2011, Kathy Fannon
(Click on image to enlarge)
One baby zucchini, sliced
One baby yellow squash, sliced
8 green beans, stem end snapped off, broken into bite-size pieces
One small Yukon Gold potato, cut into small pieces
Onion, sliced or thick chopped
Start sautéing potatoes in 1 generous tablespoon of olive oil over medium-high heat.
Add onion, beans, squash and zucchini. sprinkle with salt, garlic powder, and seasoning of your choice. (I used Herbes de Provence today.)
Cook for 3 1/2 to 4 minutes. Stir and cook for another 3 minutes.
While veggies cook, mix 1 teaspoon water with each egg used. (I used 2 eggs.) Add salt, pepper and seasonings to the eggs.
Add the eggs to the veggie mixture (I also added a little nutritional yeast) and just a pinch or two of fresh grated Parmesan.
Cook until eggs set and turn onto plate!
