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Vegetable Omelette

This is probably the dish I get asked to make the most by my family. Breakfast is my favorite meal of the day and I personally prefer light food anyway. Omelettes are flexible depending on what you have on hand and are obviously able to be tweaked to taste. I figured that I'd post my personal technique, just for those interested.

3 Eggs
1/2 an onion finely chopped, red or white
1/2-1 bell pepper (any color), cored and sliced lengthwise
1-2 cloves thinly-sliced garlic, fresh
1 big ol' handful of spinach
1/2 cup sliced mushrooms
1 tsp. milk
sea salt to taste
pepper to taste

1 thin slice of butter (for the pan)
1/2 a cup of loosely packed, shredded cheese(s) of choice
herbs like rosemary, thyme, mint (I personally don't care for them in an omelette)


Prepare your frying pan. Spray it with a non-stick, soy-based cooking spray (I highly recommend the spray!) OR melt a small amount of butter (optional) on the face of the pan. Spread out the butter and keep the pan on a steady but low heat (3 our of 6 if you have a gas range).

Set the spinach aside. Slice the other vegetables, combine them and put them on the pan to cook. Cover with sea salt and pepper to taste while on the pan. Occasionally flip and stir the vegetables so they're cooked equally on all sides.

In a bowl, combine eggs, milk, and about 3 pinches of pepper and seasalt. You can omit the milk completely and remove 1-2 of the egg-yolks without ruining the consistency or the taste. With a whisk or an egg beater, mix the eggs mixture until it's all combined and smooth with lots of bubbles on the surface. By that time, the vegetables should be done.

Combine the vegetables with the egg mixture. Mix in the spinach. mix everything up so all the vegetables are covered with the egg mixture, fold in the cheese if you're using it, respray your pan (don't put more butter on though!), and pour everything onto the pan.

Wait until you see the edges of the egg mixture start to harden, then with a spatula. Cut open some portions of omelette so it can vent and you can check to see if everything inside is cooked. Make sure to flip it over regularly to avoid browning or drying the egg out. I'm paranoid and triple check to make sure nothing is runny.

Serve with toast, fresh fruit, cottage cheese, a bagel or any combination thereof. Add any or change vegetables to taste ^^


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January 2010
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