Summer Omelets

Savor the vibrant flavors of the season with this Summer Omelets recipe—a quick and nutritious breakfast or brunch option that’s bursting with garden-fresh ingredients. Fluffy eggs are whisked to perfection with a touch of milk and seasoning, then folded around a colorful medley of sautéed zucchini, cherry tomatoes, and tender baby spinach. A sprinkle of creamy, tangy feta cheese and fragrant fresh basil takes these omelets to the next level, creating a light yet satisfying dish that feels like summer on a plate. Ready in just 20 minutes, this recipe is perfect for showcasing seasonal produce and pairs wonderfully with a side of crusty bread or a light salad. Ideal for two servings, these omelets are a fresh and flavorful way to kick-start your day while embracing the best of summer’s bounty.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 small, diced zucchini
• 8 halved cherry tomatoes
• 1 cup baby spinach
• 0.25 cups, crumbled feta cheese
• 2 tablespoons, chopped fresh basil
• 1 tablespoon olive oil
• 1 teaspoon butter

Directions

Step 1

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.

Step 2

Heat the olive oil in a non-stick skillet over medium heat. Add the diced zucchini and sauté for 2-3 minutes until slightly softened.

Step 3

Add the cherry tomatoes and baby spinach to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the spinach wilts and the tomatoes begin to soften. Remove the vegetables from the pan and set aside.

Step 4

Reduce the heat to medium-low and add the butter to the skillet. Once melted, pour in half of the egg mixture, spreading it evenly across the pan.

Step 5

Cook the eggs for 1-2 minutes, gently lifting the edges with a spatula to let uncooked egg flow underneath. Continue cooking until the eggs are mostly set and the top is slightly moist.

Step 6

Spoon half of the sautéed vegetables over one side of the omelet. Sprinkle with half of the feta cheese and half of the fresh basil.

Step 7

Carefully fold the other side of the omelet over the filling and slide it onto a plate. Repeat the process with the remaining egg mixture and ingredients to make a second omelet.

Step 8

Serve the Summer Omelets warm, garnished with additional basil if desired.

Nutrition Facts

Serving size	(205.3g)

Amount per serving	% Daily Value*
Calories	302.3

Total Fat 26.3g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 1.7g
Cholesterol 44.3mg	0%
Sodium 1169.8mg	0%
Total Carbohydrate 10.3g	0%
Dietary Fiber 1.8g	0%
Total Sugars 7.0g
Protein 7.0g	0%

Vitamin D 6.7IU	0%
Calcium 216.9mg	0%
Iron 1.2mg	0%
Potassium 378.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.4%

Protein: 9.2%

Carbs: 13.5%