Need to use up some vegetables in the bottom drawer? Try throwing them in this easy Saturday morning omelet. I always recommend free range eggs....you'll see a big difference in the color of the yolk!
Ingredients:
2 free range eggs
a splash of skim milk
a sprinkle of mozzarella cheese
1 clove garlic
salt and pepper
butter or olive oil for pan
1/2 c. chopped raw vegetables (your choice)
My favorite omelet veggies are:
- broccoli
- peppers
- onion
- asparagus
- spinach
- sun-dried tomatoes
Chop vegetables and garlic. Saute in small pan. Add spinach and sun-dried tomatoes after other vegetables are almost finished cooking. I prefer leaving the vegetables slightly crunchy.
In a small bowl, crack the eggs and add a splash of skim milk, salt, and pepper. Mix with a fork until egg yolks are evenly distributed. Coat large frying pan in a thin layer of butter or olive oil. Pour egg mixture into pan to form a thin layer.....it will almost look like an egg-tortilla. Let cook on medium heat until the top surface of eggs begins to dry. Use a rubber spatula to make sure the egg-tortilla does not stick to the bottom of the pan.
When eggs are finished cooking, add cooked vegetables to the top of one side of the egg-tortilla, sprinkle with mozzarella cheese, and fold the other half of the eggs over the vegetables. DONE!
Gently transfer your omelet to a plate.
Add salt and pepper to taste. If you're lucky enough to have an avocado in the fridge, add a few slices to the top of your omelet. Everything is better with avocado.
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