Teresa G.


It's that time of year again. We have a super abundance of squash, so they are beginning to be incorporated into every meal! This omelette is so delicious, the pickiest eaters will probably love it.

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1 adult or 2 small children
10 Min
10 Min
Stove Top


2 large
1 pinch
(small) salt (black truffle or wild porcini salt are extra good!)
1/2 Tbsp
salted butter
4 slice
zucchini and/or yellow squash (1 1/2 oz., julienned)
1/2 Tbsp
thinly sliced small spring onion or green onion
1/2 Tbsp
chopped fresh chives, divided
2 Tbsp
freshly grated whole milk mozzarella cheese
1/2 Tbsp
freshly grated asiago cheese
1/2 Tbsp
real hickory smoked bacon bits (optional, but recommended)
salt & freshly ground black pepper to taste, optional


1In a small bowl or cup, thoroughly whisk together eggs and small pinch of salt (I prefer black truffle or wild porcini salt, but you may use plain salt.) Set aside.

2In a small nonstick skillet, over medium heat, melt butter.

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3Add julienned zucchini and/or yellow squash; saute for approximately one minute, until just beginning to lightly brown.

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4Add thinly sliced spring onion; saute until vegetables are soft and lightly browned.

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5Pour beaten eggs evenly over the veggies.

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6Sprinkle with 1/2 of the chives; cook over medium/medium-low heat until eggs are mostly set, yet slightly jiggly/loose on top.

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7Sprinkle evenly with mozzarella and asiago cheeses and bacon bits (if using.)

8Working from one side to the other, use a spatula to lift the edge and turn 1/3 of the omelette toward the center; place spatula under omelette and fold over onto remaining edge; slide onto warm serving plate.

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9Sprinkle with remaining chives and a bit of grated cheese and bacon bits, if desired. Serve hot or warm.

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