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Saturday Morning Breakfast, Farmers’ Market Omelet

Saturday Morning Breakfast, Farmers’ Market Omelet

Story and Recipe by ROHANA OLSON • Photos by LISA ANDERSON

Eggs are a breakfast that you can do so many things with: from scrambled eggs, poached, soufflés, or just plain old eggs with a side of bacon. Meet the omelet, it is a simple concept that can make your breakfast go from bland to bursting with flavor for a gourmet feel. 

The origin of the Omelet

The omelet was first created in the 14th century but it was not officially published in a French cookbook until the 17th century. The French originally made the omelet with just eggs and butter with a pinch of salt and pepper. It was not until America made the omelet that there was filling. The French version of the omelet has a higher fat content due to the butter.

In my opinion, the best omelet is when you can fill it with fresh veggies found at a local farmers’ market, and whip up something delicious in the kitchen with simple ingredients. Look for fresh vegetables that pack flavor like yellow squash, zucchini, a sweet bell pepper, green onions, tomatoes, and up the ante by grabbing some fresh herbs like parsley, dill, or basil. Do not forget to add in some fresh cheese if you would like, the options are endless with mozzarella, to parmesan, three-cheese cheddar, or gouda. Make sure to shop for fresh eggs or eggs that are local, the eggs are more flavorful when found locally and pack the most nutrients. 

Farmers’ Market Omelet

Recipe by Rohana Olson
Yellow squash, zucchini, red bell peppers, mushrooms, green onions and fresh mozzarella make up this divine omelet.
Course Breakfast
Cuisine American
Servings 1 omelet


  • 8-inch non-stick skillet


  • ¾ cup yellow squash cut into ½ inch cubes
  • ¾ cup zucchini cut into ½ inch cubes
  • ½ cup red bell pepper diced
  • ¼ cup mushrooms diced
  • 4 large eggs
  • ¼ cup whole milk
  • ¼ tsp. salt and pepper to taste
  • 2 green onions thinly sliced
  • ¼ cup fresh mozzarella cubed
  • 2-3 Tbsp. butter


  • Heat 8-inch non-stick skillet, once warm toss in yellow squash, zucchini, red bell pepper, and mushrooms. Cook for 3-4 minutes, continuously stir until vegetables are tender but not mushy. Transfer to medium bowl.
  • Whisk eggs together in a separate bowl with milk, salt, and pepper. Whisk until blended, do not over whisk, using soft strokes to blend. 1-2 minutes.
  • Wipe-out skillet with a towel, then add 1 ½ Tbsp. of butter over medium heat. Hold pan and swirl the butter around, once it starts to sizzle, pour in the whisked egg mixture. Stir in a circular pattern with a heatproof spatula, lifting the edges of the eggs while shaking the pan to level the mixture. Make sure to scrape the pan’s sides and lift pieces of the eggs off the pan until it is level.
  • Turn down the heat to low, use the spatula to smooth any surface of the egg to move away runny spots and work to an even thickness. Once the eggs look wet, and not runny, remove from heat. Starting at the handle side of the pan, use the spatula to roll the omelet into a round cylinder shape, gently begin to roll the omelet until it is 2 inches from the opposite side of the pan. Add ¾ of the filling mixture (zucchini, yellow squash, red bell peppers, and mushrooms with ½ of the cubed mozzarella) to the flat side of the omelet. Gently fold over the other half of the omelet. Carefully slide out the omelet or use the spatula to lift the omelet from the pan to the plate, tipping the pan towards the plate at the same time so the omelet can slide off.
  • Garnish the omelet with the other half of cooked vegetables, fresh herbs, and a sprinkle of cubed mozzarella and serve hot.
Keyword local vegetables, omelet
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