Loading
Advanced Search

Autumn Omelet Recipe

Submit A Photo
Egglands Best
Provided By
Brought to you by www.egglandsbest.com
Zucchini and corn are in season so use them in this fall favorite.
Share this!
Facebook
Servings:
Update Servings
Ingredients
  • 1 1/2 cups zucchini , thinly sliced
  • 1 cup fresh Corn kernels ( or one 8 oz. can whole kernel corn, well drained)
  • 1/2 cup sweet red peppers , chopped
  • 1/4 cup onion , chopped
  • 1/4 teaspoon Italian Seasoning
  • 1/8 teaspoon Crushed Red Pepper
  • 1 tablespoon water
  • 4 Large Eggland's Best eggs
  • 1/4 cup Non-fat Milk
  • 1/4 cup (1 oz.) Low-fat Shredded Cheddar Cheese
Directions
READY IN
30 mins
  • In a 10-inch nonstick skillet, combine vegetables, Italian seasoning, pepper, and water. Cover and cook over medium heat, stirring occasionally until crisp-tender.
  • Thoroughly blend eggs and milk. Pour over vegetables.
  • Cook over low heat until eggs are almost set.
  • Sprinkle with cheese.
  • Broil about 6 inches from heat until cheese is melted.
  • Cut into wedges and serve from pan or slide from pan onto serving platter.

Notes and Suggestions Can be prepared as a frittata (as shown) or as an omelet, with a flatter fold-over shape.
Similar Recipes
Cheese and Vegetable Omelet
Cheese and Vegetable Omelet
to 2 tablespoons water
to 2 tablespoons butter
Salt and pepper to taste
large eggs slightly beaten
grated cheese of your choice
The Everything Omelette
The Everything Omelette
chopped carrot
bell pepper
sliced celery
salt
onion
Ratatouille
Ratatouille
onion
large eggplant
zucchini
pepper
chopped basil
More Similar Recipes
Loading
Advanced Search

Autumn Omelet Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2026 Tecstra Systems, All Rights Reserved, RecipeTips.com