This butternut squash omelette recipe is a delicious, keto and diabetic friendly dish made with cottage cheese, pepper, onions and mint coriander chutney.
Jump to RecipeI always enjoy a good egg dish but my one an only condition is that it’s got to be had as soon as it is cooked. Till my 20s I always thought the humble egg is best only as boiled or scrambled or fried or as an omelette.
But when my friend from college introduced me to the Spanish Omelette I loved it. Then I ate Shakshuka with another friend. The flavours again made my affinity for egg interesting and delightful. Post marriage I have tried and cooked many Kerala based egg recipes. Egg fry, egg stew, egg roast, beef omelette etc and they’re all so delicious in their own ways.
Anyway for the past few days I had been hoarding a butternut squash in my fridge with the intention of making a soup. But later I thought of trying it with an omelette.
So this butternut squash omelette recipe that I’m posting today is made with butternut squash that is roasted in olive oil along with cottage cheese, added onto an omelette along with onions, green chillies and served with mint coriander chutney. It’s a super easy recipe and keto-diabetic friendly too.
Benefits of butternut squash
It is rich in potassium that helps in lowering or preventing blood pressure
It has antioxidants like beta-carotene which lower the risk of asthma and colon cancer
It has 6.6g of fiber which helps control sugar levels
It is also a great source of Vitamin A and C, both of which are important for your immune system.
Recipe for the roasted butternut squash omelette recipe
Roasted butternut squash omelette recipe
Ingredients
- 1 tbsp olive oil
- 1/2 cup small butternut squash pieces
- 1/4 cup cottage cheese grated
- 1 tbsp onions
- 1 green chilli optional
- 1 tbsp red pepper
- pepper powder as required
- salt as required
Instructions
- In a small bowl break an egg and whisk till it reaches a smooth pouring consistency.
- Add 1 tbsp milk to this, mix and keep it aside.
- Heat 1 tbsp olive oil in a pan
- Add the chopped butternut squash pieces and saute till they're nicely roasted.
- Add the grated cottage cheese and saute
- Add salt and pepper and take the ingredients off the pan
- In the same pan heat 1 tsp olive oil and pour the egg mix we prepared before
- Sprinkle salt as needed
- Add the butternut cheese mix on top of the cooking egg
- Add the red pepper pieces, onions and green chillies
- Add the chopped coriander leaves
- Cover the pan with the lid till the omelette is nicely done
- Serve with mint coriander chutney and tomato sauce
Please refer this post for the mint coriander chutney recipe.
Want a bite of this absolutely delicious and nutritious butternut squash omelette?
If you try this recipe do tag me on Facebook @beingrubitah or Instagram @healthy_indian_meals or on Twitter @BeingRubitah to connect and celebrate the joy of eating home made healthy food!
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Hi! My name is Rubitah. I’m a Content Writer certified Life Coach, Counselor, Social Work professional and the Founder of Being Rubitah. Over the years through my professional and personal life, I have realized that prayers and love can do wonders to family life once you come to terms with yourself and surrender to God. Do you relate to me? Then you may like what I post here! Read more about me
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