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© Meredith Corporation. All rights reserved. Used with permission.
For filling, in a medium bowl, stir together tomatoes, cucumber, squash and avocado. Set aside.
In a medium bowl, whisk together eggs, egg product, water, basil, salt and pepper. For each omelet, coat an 8-inch nonstick skillet generously with cooking spray. Heat skillet over medium heat. Add a generous 1/3 cup of the egg mixture to hot skillet. Quickly begin stirring eggs gently but continuously with a wooden spatula until mixture resembles cooked egg pieces surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set. Spoon 1/2 cup of the filling over one side of omelet. Carefully fold omelet over the filling. Very carefully remove omelet from skillet. Repeat to make four omelets total, using paper towels to wipe skillet clean and spraying with cooking spray between omelets.
Sprinkle 1 tablespoon cheese over each omelet. If desired, garnish with chives.