Zucchini & Havarti Omelet
Janet Hovander, a teacher friend, taught me this basic omelet. She said when she and her friend hitchhiked through Europe they lived on this because they could always find the ingredients. I have embellished it to my taste, and have to make this about once a week for a treat.
Janet Hovander, a teacher friend, taught me this basic omelet. She said when she and her friend hitchhiked through Europe they lived on this because they could always find the ingredients. I have embellished it to my taste, and have to make this about once a week for a treat.
- Carbohydrate 2.6541 g
- Cholesterol 372.24 mg
- Fat 8.8534 g
- Fiber 0.649000014066696 g
- Protein 11.7843 g
- Saturated Fat 2.74895 g
- Serving Size 1 1 Recipe (162g)
- Sodium 129.6925 mg
- Sugar 2.0050999859333 g
- Trans Fat 1.49823 g
- Calories 135 calories
Step-by-step
- Spray a 6-inch skillet with Pam spray.
- Add the sliced zucchini and place over low heat.
- Whip the eggs with the water, cayenne pepper and salt.
- Pour into the pan with the zucchini.
- Top with the shredded Havarti (you may use colby Jack cheese, or your favorite).
- Cover and cook on low heat for about 3 or 4 minutes, until it is set and not runny.
A standard ingredient count hides the critical role of thermal control in this preparation. Low heat prevents the dairy solids from breaking prematurely while allowing the squash to soften without developing excess color.
Skillet Size and Pan Management
A six-inch pan concentrates the egg volume appropriately so the mixture coagulates evenly across the base without requiring excessive flipping. Wider pans spread the protein too thin, resulting in dry edges before the center sets. Whisking water into the eggs introduces steam during cooking, which yields a lighter curd than using milk or cream. Spraying the cooking surface lightly ensures the delicate proteins release cleanly at three minutes.Storage and Reheating Behavior
Omelets containing high-moisture vegetables do not freeze well because thawed zucchini releases trapped water and ruins the texture. Cooked portions can be refrigerated in a sealed container for up to 24 hours, though fresh preparation is strongly recommended. Reheat leftovers gently in a covered skillet over medium-low heat for two minutes rather than using a microwave, which toughens the eggs.
