Squash Ribbon Omelet

French omelets prize a soft, barely set fold and quiet elegance at the table. This breakfast version tucks lemon-zested squash ribbons, fresh herbs, and creamy goat cheese into buttery eggs for a light garden twist.

Serves 2 · 12 min prep · 8 min cook

Estimate for one serving

• 295 cal
• 20g protein
• 6g carbs
• 22g fat
• 3.3g fiber

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Ingredients

• 1 medium yellow summer squash or zucchini
• 5 large eggs
• 2 tbsp whole milk or water
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 tbsp unsalted butter
• 2 tbsp snipped fresh chives
• 1 tbsp chopped fresh dill or parsley
• 1/2 tsp lemon zest
• 1/4 cup crumbled soft goat cheese
• 1 tsp extra-virgin olive oil

Instructions

1. 1Using a vegetable peeler, shave the squash lengthwise into long, thin ribbons; stop when you reach the seedy core and discard it.
2. 2Pat the squash ribbons dry with a paper towel so they do not water down the eggs.
3. 3In a medium bowl, crack the eggs and add the milk, most of the salt, and the pepper; whisk vigorously until the mixture is uniform and slightly frothy.
4. 4Heat a 10-inch nonstick skillet over medium heat and add most of the butter, swirling until it foams and just begins to smell nutty.
5. 5Add the squash ribbons with a light pinch of salt and the olive oil; sauté 2 to 3 minutes until they soften and turn bright but still hold their shape.
6. 6Push the ribbons into an even layer, then pour the egg mixture over them and let it sit undisturbed for 20 seconds so the bottom sets.
7. 7Using a spatula, gently pull the cooked edges toward the center while tilting the pan so uncooked egg flows underneath; repeat the pan for about 1 minute.
8. 8When the top is still slightly glossy but no longer runny, scatter the goat cheese, chives, dill, and lemon zest across one half of the omelet.
9. 9Fold the bare half over the filling with the spatula, slide the omelet onto a warm plate, and add the remaining butter on top so it melts into a light sheen.
10. 10Cut the omelet in half, finish with any leftover herbs, and serve immediately while the interior is soft and the squash ribbons are tender-crisp.