Farmers' Market Puffed Omelette
Recipe type: Vegetarian, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 tablespoons olive oil
  • 2 summer squash, or about 4 cups sliced
  • 1 small onion, peeled and sliced
  • 1 medium tomato, cored and sliced (peel if you like, I usually don't bother)
  • 2 teaspoons garlic paste (or two cloves garlic, minced)
  • 1 tablespoon fresh rosemary
  • 1/4-1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper (optional)
  • 8 eggs, separated
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup grated parmesan cheese (optional)
  1. Preheat the oven to 375 degrees. Place an oven-safe, 12-inch skillet on the stove top and heat the olive oil over medium-high heat. Saute the squash and onion until they are just starting to soften. Stir in the tomato, garlic, rosemary, salt, and red pepper, and cook for another minute or two. Remove from heat while you prep the eggs.
  2. Using a stand mixer with the whisk setting (or a hand mixer), beat the egg whites until stiff (peaks will hold their shape when you pull the beater away). In a second, medium mixing bowl, use a fork to beat the egg yolks with the water, salt, and white pepper.
  3. Fold about a fourth of the beaten egg whites into the yolk mixture with a rubber spatula, stirring until the white streaks are gone. Pour the lightened egg yolks into the remaining egg whites and use the spatula to fold them together until most white streaks are gone.
  4. Pile the egg mixture onto the vegetables in the skillet, and use the spatula to smooth the top. Bake for 25 minutes, or until the top is golden and the center feels just "set." If you overbake, the omelette will get dry. If you want to include cheese, sprinkle it on as soon as you remove the pan from the oven. Cut into wedges and serve.
Recipe by Seasonal & Savory at