SUMMER SQUASH OMELETTE
1 pinch(small) salt (black truffle or wild porcini salt are extra good!)
1/2 Tbspsalted butter
4 slicezucchini and/or yellow squash (1 1/2 oz., julienned)
1/2 Tbspthinly sliced small spring onion or green onion
1/2 Tbspchopped fresh chives, divided
2 Tbspfreshly grated whole milk mozzarella cheese
1/2 Tbspfreshly grated asiago cheese
1/2 Tbspreal hickory smoked bacon bits (optional, but recommended)
·salt & freshly ground black pepper to taste, optional
How to Make SUMMER SQUASH OMELETTE
- In 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.
- In a small nonstick skillet, over medium heat, melt butter.
- Working 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.