Squash Zoodler Omelet

Zoodled squash is cooked with spinach and cilantro and topped with egg and mozzarella cheese for a quick and easy omelet.

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1 yellow squash, ends trimmed

1 tablespoon butter

1/4 cup fresh spinach, or more to taste

2 tablespoons chopped fresh cilantro

2 eggs

1/4 cup milk

2 tablespoons shredded mozzarella cheese

salt and ground black pepper to taste

Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form.

Heat butter in a skillet over medium heat; cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet.

Whisk eggs and milk together in a bowl; pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes; season with salt and pepper.

Squash Zoodler Omelet

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