Author Notes
Omelet with yellow tomato, yellow squash, potato croutons, pine nuts and parsley —Sue O'Bryan
Ingredients
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2
eggs, beaten
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2 tablespoons
butter or olive oil
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1
very small potato, cubed
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1 teaspoon
toasted pine nuts
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1
small yellow zucchini, sliced crosswise
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3
yellow cherry tomatoes, halved
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1 teaspoon
chopped parsley
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1
poppy seed bagel, toasted
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Salt and pepper to taste
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1 tablespoon
Grated parmesan cheese
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1
green bean, cut into tiny pieces
Directions
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Over medium heat, sauté potato cubes and green bean in 1 Tbsp butter until crisped, about 5 minutes. Remove, toss with pine nuts and parsley, season with salt and pepper and set aside.
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In same saucepan, heat remaining butter and add zucchini and cherry tomatoes. Pour in eggs and cook until set, about 4 minutes. Fold omelet in half and cut into two pieces. Place omelet pieces on bottom of bagel, add potato cube mixture, parmesan cheese, and top with bagel top.
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