Vegetable stuffed Omelet
This succulent and hunger-satisfying classic omelet is a quick solution for a busy scheduled day. Eggs, in general, are an excellent source of protein, vitamin B12, and many other essential nutrients. Making this omelet is easy, and you can transform it into scrambled eggs by incorporating the same vegetables. Pair this nutritious dish with a slice of tangy sourdough bread topped with red currant jam for a delightful breakfast or brunch option.
Perfectly balanced meal!
Yield: One omelet for 2 servings
Ingredients:
2 tsp oil
4 tablespoons red chopped pepper
4 eggs
1 shallot, chopped (amazing milder flavor)
1/2 cup any fresh mushrooms, oyster mushroom or milky cap are superb choice
1 garlic clove, minced
2 tablespoons fresh leek
thinly sliced Manchego cheese or other firm ripened cheese
Dash salt
Dash pepper
garnish for the omelet: sour dough bread, fresh fruit and homemade confiture
Instructions:
In a large non-stick frying pan, sauté the onion, garlic and vegetables in the oil at low-medium heat.
While the vegetables are cooking, break the eggs with fork or whisk.
When the vegetable mixture is soft, remove vegetables from the pan to a small bowl.
Pour the egg into a clean and oiled non-sticky pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
Place cooked vegetable mixture over half of omelet; top the other half with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate.
The more overstuffed omelet the better it tastes!
Divide into two and serve immediately with delicious sour dough bread, confiture and seasonal fruit.
Happy Egg Day!