Although I make omelets all the time, I'm always surprised when someone I know says they don't know how; they just scramble. So this time, I dare you to make an omelet, and not only that, but to fill it with VEGETABLES instead of meat, cheese, etc. This is one great way to get those recommended daily servings in, and early on!
Quick question: do you prefer "omelette" or the Americanized version "omelet"? Tough call, here. I used to do the double-T French style, but recently I find myself spelling it omelet. Guess it depends on how fancy I'm feeling?
You can choose whatever produce you like. Here, I chose baby spinach, button mushrooms, and plum tomatoes, but your options are endless: shredded carrots, avocado, broccoli, portobello mushrooms, onions, bell peppers...
Then, slice them and dice them. Sometimes I keep them pretty large (below), but other times you may want to cut up very small pieces. That would allow more room for MORE vegetables!
If you want your vegetables cooked, now's your chance. Sautee them over the stove and set aside. (Or, do what I did here, and enjoy them fresh and let them cook slightly with the eggs.)
Mix your eggs. Whether you choose whole eggs, egg whites, or an egg-substitute, mix them up in a cup or small bowl and add seasonings: ground pepper, parsley, oregano, basil, whatever strikes your fancy.
|My pick: 1 whole egg + 2 egg whites|
Oil-spray your pan over medium heat, and add egg mixture.
Let it settle for a minute or two, occasionally lifting up a side and tilting, to allow the uncooked egg to reach the hot pan.
When it's about 80% cooked, add your vegetables!
My eyes were bigger than my omelet. Just stuff em all in there!
Sometimes when my veggies overpower my eggs, I scramble it up instead. But have no fear, you can still squeeze it together. When it's mostly cooked, flip one side over!
|Looks like I threw extra spinach on top.|
A nutritious way to start the day