Quick and healthy breakfast!

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
1 large omelet
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.

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  • 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.

Nutrition Facts

176 calories; protein 10.2g; carbohydrates 6.2g; fat 12.7g; cholesterol 208.2mg; sodium 250.9mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/01/2015
Truly a healthy creamy omelet that I would make again however I will try parmigiano reggiano next time in place of the mozzarella cheese. Read More
(2)

Most helpful critical review

Rating: 3 stars
02/26/2017
I was quiet impressed with this recipe. I do not eat squash very often but with this recipe I do and I are a lot of it. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/01/2015
Truly a healthy creamy omelet that I would make again however I will try parmigiano reggiano next time in place of the mozzarella cheese. Read More
(2)
Rating: 4 stars
03/03/2015
Squash Zoodler Omelet: "I was quite surprised that cilantro worked with this. Zoodles are so fun!" I've never done anything w/ zoodles other than eat them w/ spaghetti sauce and meatballs so this was a fun departure from my dinner norm as it was entirely different and I had it for lunch and I was skeptical of how cilantro would taste in it. I followed the recipe except tossing in maybe a couple TBs of diced onions w/ the zoodles. With a squirt of Sriracha this was a really tasty omelet; if only I could think of a way to incorporate a protein into it so I could make double it for my husband and I but I'm at a loss as to whether ham bacon sausage or some other form of meat would complement squash and cilantro... Still YUMMY as written! Read More
(1)
Rating: 3 stars
02/26/2017
I was quiet impressed with this recipe. I do not eat squash very often but with this recipe I do and I are a lot of it. Read More
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Rating: 5 stars
02/06/2016
I changed this up a little bit just to lower the Weight Watchers point total. I only used 1 tsp of butter one egg and two egg whites. I also used low fat cheddar mozzarella just didn't appeal to me. I'm sure it's delicious as is my changes were minor. My way I got to eat the whole thing. It sounded so good and was way better than I hoped for. Read More
Rating: 5 stars
07/18/2020
Yummy and a healthy start to the day. I used spray olive oil instead of the butter, a little garlic salt, and tossed in some left-over quinoa with Parmesan instead of the mozzarella, added cilantro at the end, and folded over to let the cheese melt. Extra good because I used freshly picked homegrown squash, spinach, and fresh eggs from my neighbor’s chickens. SO good. Read More
Rating: 5 stars
06/18/2016
My husband and love it. I put sauce on mine and served it on top of a heated tortilla. My husband had his with toast and bacon. Read More
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Rating: 5 stars
06/19/2016
This was delicious! I was out of mozzarella cheese so used goat cheese but other than that I stuck to the recipe. I have a lot of yellow zucchini growing in my garden so I will be making this quite often! Read More
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