I love my smoothies, but when I’m eating breakfast at a restaurant, more often than not, I go with an omelet. It’s not that I can’t make them myself, but I love trying new flavor combinations, and the best breakfast and brunch places always have interesting omelet combos, you know?
(Not that there’s anything terribly wrong with a good ol’ omelette du fromage, right Dexter?)
But what about an omelet recipe you can make at home? We have one from Maya Adam (via our affiliate pals at Grokker) that’s full of veggies and yummy flavors. Plus, it’s gluten-free!
Vegetable Omelet Recipe
- 2 eggs
- 1 small pat of butter
- ¼ small yellow or white onion, finely chopped
- ¼ cup grated mozzarella or Monterey Jack cheese
- 1 cup chopped fresh vegetables of your choice (e.g., baby zucchini, mushrooms, red bell peppers, spinach)
- Salt and pepper to taste
- In a small frying pan, melt ½ pat of butter over medium heat. Add the chopped onions and sauté them until they turn glassy, about 2 minutes.
- While the onions are cooking, whisk the eggs together in a small bowl and set aside.
- Add the vegetables and sauté them al dente (don't overcook!), about 2 minutes. Remove the vegetables from the pan and set aside.
- Return the pan to the heat and melt the rest of the butter.
- Pour the egg mixture into the pan and gently move the cooked portion inward so that all of the egg begins to solidify. Add small amounts of salt and pepper as desired.
- Layer the cooked vegetables with grated cheese on one half of the omelet.
- Fold omelet closed and transfer onto a plate.
What’s in your omelet? —Kristen