Butternut Squash Omelette

Butternut Squash Omelette


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This isn't your typical omelette – this recipe calls for delicious butternut squash instead of the typical peppers that omelettes usually have. Give this recipe a try on a chilly fall morning.

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

1 serving


  • 1 T butter
  • 1 onion, chopped
  • ½ C butternut squash, chopped
  • ¼ C mozzarella cheese
  • 2 eggs, beaten
  • 1 tomato, chopped
  • Salt and pepper, to taste

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First, melt the butter in a medium sized skillet. Saute the onions over medium high heat for five to 10 minutes or until they’re translucent and the edges are crispy, seasoning with salt and pepper. Add in the squash and cook until it’s tender, about five minutes. Add in the tomatoes and cook for two to four minutes until soft. Pour the eggs into the pan (adding the cheese) and cook until set about four minutes. Once eggs have cooked through, fold the omelette over and serve.

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