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Add some fresh summer flavors to your morning breakfast routine with this Summer Veggie Omelet Recipe – featuring basil, zucchini and feta!
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Summer is moving right along and the fruits and veggies keep rolling in! Whether you have a proficient green thumb, a generous neighbor with a backyard garden, or you simply love frequenting the farmers market or summer sales at your local grocery store; the fresh produce is plentiful this time of year.
And, between you and me, summer produce is my absolute favorite! This means it is easy to over buy and I am often looking for ways to use up that summer bounty.
If you follow us on Instagram, and of course we think you totally should, you may have seen our #cookingtipthursday series. As part of this series, a few weeks ago we shared tips for using up fresh fruit and soon we will be sharing tips on how to use up fresh vegetables.
Tips we plan to feature are using extra vegetables to make Homemade Chicken Stock or Vegetable Stock, to make a veggie loaded marinara sauce, a.k.a Sneaky Sauce, and how to freeze fresh vegetables.
When it comes to summer squash, like zucchini or yellow squash, Sausage and Pepper Stuffed Summer Squash, Crunchy Zucchini Chips and even Yellow Squash Dog Biscuits are all great ways to use up a plethora of zucchini and/or yellow squash.
But another great way to dish up summer veggies is to serve them up for breakfast and use them to make a veggie filled Sweet Potato and Leek Quiche or this Summer Vegetable Omelet!
Not only is this vegetarian omelet recipe a great way to use up zucchini and yellow squash, this omelet is fresh, flavorful and filling, not to mention a great way to add some extra vegetables to your diet!
What is your favorite way to use up extra vegetables? Please share in the comments below!
Helpful Tips and Information:
What is an omelet?
An omelet (the American English spelling) or an omelette (the British English spelling) is an egg dish consisting of beaten eggs cooked in a skillet. An omelet is often then filled with desired toppings such as cheese, vegetables or meat, like bacon, ham or sausage. Once the filling and egg mixture are cooked, the omelet is then folded over for serving.
How to make a veggie omelet?
- In a small bowl using a fork, whisk together eggs, half and half, salt and black pepper. Set aside.
- In an 8-inch nonstick sauté pan, melt butter over medium-high heat. Add onions and summer squash and cook for 4-5 minutes. Stir in garlic and cook for 30-60 seconds.
- Pour egg mixture into the pan. Gently stir the egg and vegetable mixture with a rubber spatula, then swirl the pan so that the eggs cover the entire bottom surface of the pan.
- Top the egg mixture with the feta and basil.
- Reduce the heat to medium-low and cook for 2-3 minutes, or just until eggs are set.
- Using a rubber spatula, loosen the eggs from around the edges and bottom of the pan. Gently fold the omelet in half and slide onto a plate.
- Serve topped with additional torn basil and feta cheese, if desired.
How to make Dairy Free Omelet:
To make this omelet dairy free, replace the half and half with a dairy free half and half alternative creamer or water and omit the feta cheese.
What to serve with a Summer Veggie Omelet?
If you want to keep things simple and serve this Summer Veggie Omelet for a weekday breakfast, I recommend serving it with some fresh fruit, toast and jam and an Easy Three Step Latte.
However, if I were serving this Veggie Omelet for weekend brunch, I might spend a little more time in the kitchen and serve it with a Peaches and Cream Coffee Cake, Creamy Grape Salad and a smooth White Chocolate Mocha!
Can you make an omelet ahead of time?
There are several ways you can make this Summer Veggie Omelet Recipe ahead of time:
- Prep in advance: You can pre-chop the onion, zucchini and yellow squash mixture and keep it in a sealed container in the fridge until ready to cook.
- Reheat leftovers: Egg dishes reheat pretty well. To reheat leftover omelets simply place the omelet on a microwave safe plate a cook in the microwave at medium-high heat for 20-30 seconds, or just until heated through.
- Make ahead omelet cups: You can also make mini omelet “cups” that can be stored for 3-4 days in the refrigerator or frozen for 1-2 months.
To make ahead mini omelet cups:
- Preheat oven to 375 degrees F. Spray a 6-cup muffin tin with cooking spray. Prepare omelet filling as directed below, doubling all the ingredients. Note: Vegetables do not need to be sautéed in advance if making oven baked omelets.
- Pour approximately ¼ cup omelet mixture into prepared muffin tin cavities, filling to within ¼-inch from the top.
- Bake in preheated 375-degree oven for 15 to 20 minutes or until golden brown and set.
- Cool omelets in muffin tin for 2-3 minutes, then using the tip of knife, lift omelets from pan. Serve warm or allow to cool completely to store in the refrigerator or freeze for later.
If you like this Summer Veggie Omelet, then you’ll love these other breakfast recipes:
Caramelized Onion, Bacon and Potato Frittata – This cheesy Caramelized Onion, Bacon and Potato Frittata recipe has layers of flavors and will be the star of your next weekend brunch!
Egg Breakfast Salad with Waffle Croutons – Change up your daily breakfast routine with this tasty and better for you recipe, bacon and Egg Breakfast Salad with Waffle Croutons!
Tex-Mex Quiche – This vegetarian Tex-Mex Quiche recipe is adapted from my famous Sausage and Pepper Quiche, yet is still packed with protein and flavor! Try it for you next holiday brunch or even for a light weeknight dinner!
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Summer Veggie Omelet Recipe
Add some fresh summer flavors to your morning breakfast routine with this Summer Veggie Omelet Recipe - featuring basil, zucchini and feta!
Ingredients
- 2 large eggs
- ½ tablespoon half and half, heavy cream or whole milk
- 1/8 teaspoon each Kosher salt and black pepper
- ½ tablespoon unsalted butter
- ¼ cup chopped yellow onion
- ½ cup diced summer squash*
- 1 clove garlic, minced
- 2 tablespoons crumbled feta
- 1 tablespoon torn fresh basil
Instructions
- In a small bowl using a fork, whisk together eggs, half and half, salt and black pepper. Set aside.
- In an 8-inch nonstick sauté pan, melt butter over medium-high heat. Add onions and summer squash and cook for 4-5 minutes. Stir in garlic and cook for 30-60 seconds.
- Pour egg mixture into the pan. Gently stir the egg and vegetable mixture with a rubber spatula, then swirl the pan so that the eggs cover the entire bottom surface of the pan.
- Top the egg mixture with the feta and basil.
- Reduce the heat to medium-low and cook for 2-3 minutes, or just until eggs are set.
- Using a rubber spatula, loosen the eggs from around the edges of the pan. Gently fold the omelet in half and slide onto a plate.
- Serve topped with additional torn basil and feta cheese, if desired.
Notes
*Either zucchini or yellow squash can be used or a combination of the two.
*PLEASE SEE THE "HELPFUL TIPS AND INFORMATION" SECTION ABOVE FOR ADDITIONAL RECIPE NOTES.
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