Monday, July 20, 2009

Meatless Monday - Garden Omelets

There are three types of omelets to be found in the world: the frittata sort, the filled, foldover sort, and the very messy sort, or scrambled eggs. :)

Start with 3 eggs per person. This may seem like a lot, especially for kids, but unless you're already very comfortable making omelets, a three-egg omelet is the easiest. Plus, they make great leftovers, either simply reheated or served in a sandwich. If you're completely new to omelet making, I recommend mixing and cooking each one separately.

So. I'll write the recipe for a single omelet.

3 eggs
2 tablespoons milk
1 teaspoon grated parmesan
1 cup chopped raw veggies of your choice (onions, asparagas, bell peppers, yellow squash, zucchini, tomatoes, eggplant)
fresh herbs to taste
1 teaspoon butter (you can use nonstick spray for this, but the butter adds great flavor)
Salt & pepper to taste

In medium size bowl, thoroughly blend eggs, milk, Parmesan, pepper, and salt. You can use an electric mixer or a fork for this.

If you're going to make a frittata-type omelet (easiest, I think), heat 8-10 inch non-stick skillet over medium-high heat. Add butter to pan and melt. Add veggies & fresh herbs to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with heat-proof spatula. Lower heat to medium-low. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Flip and cook another 3 minutes. If you'd like melted cheese, add now, turn off the heat, and let sit, covered, for about a minute.

For a filled, foldover-type omelet, remove veggies & herbs from pan after sauteeing for 2-3 minutes. Set aside in a covered bowl (to retain the heat). Once your egg mixture has begun to set, add veggie mixture to one side, and gently flip the other side over the veggies. Cook, covered for another 2-4 minutes, or until egg is no longer gooey in the center.

Serve with fresh sliced tomatoes drizzled with olive oil, cucumber or three-bean salad, or a small leafy side salad, and toasted french bread.

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