Packed with veggies, this omelette is a delicious and healthy breakfast recipe. The variance of textures, from warm soft avocado and melted cheese to crisp veggies gives a tantalizing delight. The balance of protein and produce will leave you with energy to last all morning. Coupled with a slice of whole grain toast it is the perfect meal to eat before a long hike, rejuvenate one after a morning run or enjoy with friends on a Sunday morning.
Ingredients:
- 1/2 ripe avocado cut in 1/8 inch slices
- 1/4 carrot or 4 baby carrots
- 1/4 zucchini
- ¼ head of broccoli
- ¼ onion
- 1 clove garlic
- small sprig of chopped cilantro
- ¼ cup sharp cheddar cheese, shredded
- 3 eggs
- 1/8th cup of milk
- ¼ tsp each salt and pepper
- 1 tsp olive oil
- 1 tsp butter
Directions:
1. Chop onion, garlic, carrots, broccoli and zucchini. Place butter and olive oil in a medium sized skillet over medium heat and add veggies. Add salt and pepper and allow this medley to sauté for about 5 minutes. You want the veggies to soften, but to retain some of their crunch.
2. While your veggies sauté, beat your eggs and milk together in a bowl with a fork. The most important part of how to make an omelette is the eggs. You want to see a lot of air bubbles; this will make your omelet fluffy.
3. Spray a separate medium sized omelet skillet (sides included) with non-stick cooking spray and place over medium heat. Pour your eggs into the pan and let them begin to take form over the bottom of the skillet, about one minute. Draw a soft spatula around the sides and into the middle of the skillet, allowing the liquid parts of the eggs to fill in the sides of the pan once more. Now, place a glass lid over the skillet and let them cook for another minute, or until you can shake the pan and see the eggs stay together in one shape without liquid running over the sides.
4. Now comes the part where you get to be a daredevil in the kitchen, the egg flip. The flip is all in the wrist and if your pan is greased up properly, you should have no trouble at all. Give yourself a few practice shakes of the skillet back and forth and watch the way your eggs slide up the side of the pan. Take a breath and go for it; with a flick of your wrist commit to the flip, letting your eggs slide up and over the edge of the skillet, into the air catching them again in the pan.
5. Spread your cheddar cheese over the omelet, add your sautéed veggies and avocado slices and replace your glass lid for about 30 seconds. Then, fold the omelet in half and slide it onto the plate. Garnish the top with your chopped cilantro and serve immediately.
