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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Omelets are great because they offer an opportunity to use up left-over veggies and they just taste wonderful! This is marvelous served with hot, buttered wheat toast and a glass of juice. Mmmm! Discovered this in The Big Book of Vegetarian Ingredients:
1 cup broccoli floret (small) |
1 cup carrot, thinly sliced and peeled |
1 onion, thinly sliced (medium) |
1/2 cup red bell pepper, finely chopped |
1 garlic clove, minced |
2 tablespoons butter |
1 tablespoon olive oil |
1 teaspoon curry powder |
1/4 teaspoon ground cumin |
1/2 teaspoon kosher salt |
1/2 teaspoon lemon zest |
3 large eggs |
2 teaspoons milk |
1/4 teaspoon black pepper |
1/4 teaspoon kosher salt |
1 tablespoon butter |
Directions:
1. Boil some water in pot and blanche carrots and broccoli for 5 minutes. Drain well.
2. Heat skillet over medium heat and melt 2 tbsp butter with olive oil.
3. Add onion and bell pepper and cook until softened.
4. Stir curry powder, cumin, garlic, salt, lemon zest, and cooked vegetables.
5. Set aside and keep warm.
6. In a small bowl, beat the eggs with the milk, salt and pepper.
7. Heat 10-inch skillet over medium-high heat and melt 1 tbsp butter.
8. Pour in beaten eggs and swirl pan to distribute eggs evenly over surface.
9. Cook without stirring for about 10 seconds.
10. As bottom begins to set, lift the cooked portion of the omelet with spatula to let the uncooked egg flow under it.
11. Repeat until most of the omelet is set but center is still moist and creamy.
12. Spoon filling over center of omelet.
13. Loosen omelet from pan and fold one-third from far side to the center.
14. Tip the pan over serving plate so the unfolded side begins to slide and flip so it's folded into thirds.
15. Serve immediately and enjoy!
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