I made this omelet on a whim with whatever I had on hand in the fridge and it came out so delicious I had to share the recipe, especially since it was so quick and easy to make, as well. It’s much easier if you roast the squash ahead of time and blanch the asparagus ahead of time. If you prep it all beforehand, you can whip it up really quickly for breakfast.
3-5 asparagus stalks, blanched in water for three minutes and drained
1-2 small yellow zucchini, steamed or roasted
1/4 cup feta cheese, crumbled
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 cup milk or heavy cream (optional)
Preheat the oven to 325 F / 162 C.
Add all ingredients to a bowl and mix with a wire whisk.
Butter or oil an oven-safe dish then pour the egg mixture into the dish.
Bake in the oven for approximately 20-25 minutes or until the center is not runny.