Squash Zoodler Omelet recipe

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Ingredients

1 yellow squash, ends trimmed
1 tablespoon butter
¼ cup fresh spinach, or more to taste
2 tablespoons chopped fresh cilantro
2 eggs
¼ cup milk
2 tablespoons shredded mozzarella cheese
salt and ground black pepper to taste

Nutrition Info

175.7 calories
carbohydrate: 6.2 g
cholesterol: 208.2 mg
fat: 12.7 g
fiber: 2 g
protein: 10.2 g
saturatedFat: 6.3 g
servingSize: -
sodium: 250.9 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.

  2. Heat butter in a skillet over medium heat, cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet.

  3. Whisk eggs and milk together in a bowl, pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes, season with salt and pepper.

Recipe Yield

1 large omelet

Recipe Note

Quick and healthy breakfast!

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