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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In small saucepan over medium heat, stir together all of the filling ingredients. | 2. Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover. | 3. Cook until liquid is evaporated. | 4. Cover to keep warm and set aside while preparing omelets. | 5. In small bowl, beat together eggs, water, cheeses and seasonings until blended. | 6. In 7 to 10-inch omelet pan or nonstick skillet over medium-high heat, heat 1 teaspoon of the butter until just hot enough to sizzle a drop of water. | 7. Pour in 1/2 cup of the egg mixture. (the mixture should set immediately at edges.) | 8. With a spatula, carefully push cooked portions at edges toward center so uncooked portions can reach the hot pan surface, tilting pan and moving cooked portions as necessary. | 9. When top is setting and no visible liquid egg remains, fill with half of the reserved vegetable mixture. | 10. With spatula, fold omelet in half, or roll. | 11. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm. | 12. Repeat with remaining egg and vegetable mixtures for second omelet. | 13. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1/2	cup	sliced	-	-	-	-
summer squash	1/2	cup	sliced	11.7	2.496	0.78	0.13
mushroom	1/2	cup	sliced	-	-	-	-
red pepper	1/4	cup	chopped sweet	15.0	3.3038	0.7012	0.165
water	2	tablespoons		0.0	0.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
water	1/4	cup		0.0	0.0	0.0	0.0
parmesan cheese	2	teaspoons	grated	12.3333	1.3333	1.3333	0.1667
cheddar cheese	2	teaspoons	grated	-	-	-	-
basil leaf	1/2	teaspoon	crushed	-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
butter	2	teaspoons		57.0	2.6189999999999998	1.781	4.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.