Omelette stuffed with Goat Cheese, Summer Squash and Parsley

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  • Olive oil – 3 tablespoons
  • Garlic – 3 tablespoons, minced
  • Summer squash – 4.5 cups summer squash, cut into quarter-inch cubes
  • Olive oil – Add 1 more tbs olive oil
  • Parsley leaves – 3/4 cup, chopped
  • Sea salt – 1/2 teaspoon
  • Eggs – 2 farm-fresh eggs per person
  • Olive oil – 1 teaspoon
  • Goat cheese – 2 tablespoon per person
  • Garnish:
  • Olive oil –
  • Black pepper – freshly ground


  1. Warm the olive oil in a large saute pan over medium heat. Add the garlic and saute until it becomes aromatic, and just before it browns. Add the summer squash and toss with the olive oil and garlic. Reduce the heat to medium-low and saute for about 7 minutes, or until the squash is tender and yellowed with olive oil, and the seeds begin to fall from their core.
  2. Add the parsley and toss thoroughly before remove the stir fry from the heat. Set aside.
  3. In a medium bowl, beat together 2 eggs per person eating. Beat in a splash of heavy cream or milk if you have some around – it will fluff your omelette.
  4. Heat the teaspoon of olive oil in a non-stick pan over medium heat, and spread it around the pan with spatula. Test to see if it is hot by adding a drop of beaten egg. If it sizzles and begins to cook, you can start making your omelette.
  5. Add about 1/4 cup, or 2 beaten eggs, to the pan and tilt the pan to spread the egg mixture around the base of the pan.
  6. Cook over medium heat until the edges begin to turn up. Use a spatula to flip the omelette and cook the other side for about 2 minutes.
  7. Remove the omelette from the heat and fill the center with goat cheese. Pile high with the summer squash and parsley stir fry, and serve with an extra drizzle of olive oil and a twist of freshly ground black pepper. You can fold, roll or leave your omelette flat.


Allergens: dairy, eggs