Summer Squash Omelet

Stacy Burroughs sent us this recipe a few weeks ago, saying that it is “A wonderful breakfast omelet with summer squash and herbs from the Farmer’s Market.”  It makes 4 servings and is quick to prepare. You can probably substitute tomatoes from your box for the cherry tomatoes.  

8 pasture raised eggs 
1-lb summer squash sliced and cut in half
3 cloves of garlic, finely chopped
6-7 basil leaves, finely chopped
1/2 basket of red and golden cherry tomatoes
3-4 Tbs. extra virgin olive oil
Zest of one lemon
Sea salt and pepper to taste

Wash and half the cherry tomatoes, sprinkle on the salt and pepper to taste, then coat with a little olive oil and lemon zest. Set the tomatoes aside. Heat the olive oil on medium high heat in an omelet pan or shallow fry pan. Add the chopped garlic and cook until translucent. Now add the summer squash and turn down the heat to medium so the garlic doesn't burn. Cook for 2-3 minutes. Scramble the eggs together and add them to the pan.  Coat the pan making sure that the egg mixture cooks well. Flip the omelet and make sure it is set but not overcooked. Place on a serving dish and garnish with basil and the cherry tomato mixture. Serve with your favorite toast or fresh bread.