Squash Zoodler Omelet recipe
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Ingredients
- 1 yellow squash, ends trimmed 1 tablespoon butter ¼ cup fresh spinach, or more to taste 2 tablespoons chopped fresh cilantro 2 eggs ¼ cup milk 2 tablespoons shredded mozzarella cheese salt and ground black pepper to taste
Nutrition Info
- 175.7 caloriescarbohydrate: 6.2 gcholesterol: 208.2 mgfat: 12.7 gfiber: 2 gprotein: 10.2 gsaturatedFat: 6.3 gservingSize: -sodium: 250.9 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Squash Zoodler Omelet
Directions
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Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.
Heat butter in a skillet over medium heat, cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet.
Whisk eggs and milk together in a bowl, pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes, season with salt and pepper.