Summer Harvest Crepe Omelets

Here in the Midwest the zucchini, tomatoes and corn are starting to sprout out our ears. And generally my family eats all three till we are so sick of it, we’re actually glad when the season is over. And no offense to this trifecta of summer bounty, but I’m always most excited for the arrival of back-to-school, football and pumpkins. But I digress…

A few months back, I was playing around with cooking eggs and discovered I could cook one egg at a time, paper-thin, with my 7-inch non-stick skillet, using only some coconut oil cooking spray to really make sure the egg didn’t stick. It’s healthy, easy, and my kids think it’s a super-fun way to eat eggs. Actually, one of their favorite ways to eat one of these eggs is wrapped in a tortilla with refried beans, cheese and sour cream (though much to my dismay, no salsa yet). You can fill these little crepe omelets with anything you want but this time of year, it’s yet another use for those zucchini, tomatoes and corn!

I shredded a small zucchini, tossed it with some leftover corn I cut off the cob and sauteed it in some coconut oil. I mixed it with some fresh, chopped tomato and that, along with some crumbled goat cheese is the summer harvest filling. Simple and seasonal.

If you’re entertaining, you could even make this into a “bar” set-up. Once the eggs are cooked, they stack well. Set out some bowls with your favorite prepared toppings and you have an easy, make-your-own, crepe omelet station. And I guess I’m calling them crepe omelets because the thinness  of the egg looks like a crepe, but it’s just an egg, with salt and pepper. A new way to impress your friends and family!