There are times that your potlucks are brunches — or there is nothing wrong with eggs for dinner. One of my very good friends Julie C. is a sucker for breakfast for dinner. Whenever we go out to eat and she sees they have all day breakfast she’s like cool, I’m having an omelette, fritta or quiche. Here’s a great one. You can easily multiply this recipe or make once you get to your party.
1/2 cup sliced mushrooms
1/2 cup sliced yellow summer squash (I’ve used cooked sweet potatoes)
1/2 cup sliced zucchini
1/4 cup diced red bell pepper
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)
Coat pan 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 and set aside.
In a separate bowl, beat together the eggs, water, cheese, basil, and garlic powder until blended. Spray in more cooking spray.
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.
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.