Cousa/Tomato/Onion Omelette

 

Ingredients

 
4 Cousa squash, hollowed out - keep the insides for the omelette chop up the outer part to add to a salad.
1 small onion sliced
1 Tomato Chopped

3 eggs
1/4 teasp. Salt
Shake of pepper
2 tablespoons milk/ cream or almond milk
1 tablespoon butter


Directions

 
Make the cousa, onions and tomatoes first.
Saute the chopped onion in 2 tablespoons olive oil, add the chopped tomato and continue to cook for a minute or two. Add the cousa and allow to cook altogether for three minutes.
Remove and put to one side.
Next make the omelette separately as directed below.

Crack the eggs in a bowl
Add salt, pepper and milk (or heavy cream or dairy free milk)
Beat well till fluffy.
In a small saucepan, melt the butter over medium heat, pour in the egg mixture and with a spatula, gently move the egg mixture to one side. It will start to thicken and fluff up. Once the egg is beginning to brown on one side, add the cousa tomato and onion on top of the egg. If you try cooking everything together, it makes the egg watery.

For variations, add cheese during the middle of cooking (grated cheddar) or sliced cooked mushrooms, or cooked asparagus. Or use all three!

This recipe is good for 1-2 people.
Just increase the amount of eggs and use a larger pan if feeding more people.