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Prep 15 mins
Cook 15 mins
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
- 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
- Boil some water in pot and blanche carrots and broccoli for 5 minutes. Drain well.
- Heat skillet over medium heat and melt 2 tbsp butter with olive oil.
- Add onion and bell pepper and cook until softened.
- Stir curry powder, cumin, garlic, salt, lemon zest, and cooked vegetables.
- Set aside and keep warm.
- In a small bowl, beat the eggs with the milk, salt and pepper.
- Heat 10-inch skillet over medium-high heat and melt 1 tbsp butter.
- Pour in beaten eggs and swirl pan to distribute eggs evenly over surface.
- Cook without stirring for about 10 seconds.
- As bottom begins to set, lift the cooked portion of the omelet with spatula to let the uncooked egg flow under it.
- Repeat until most of the omelet is set but center is still moist and creamy.
- Spoon filling over center of omelet.
- Loosen omelet from pan and fold one-third from far side to the center.
- Tip the pan over serving plate so the unfolded side begins to slide and flip so it's folded into thirds.
- Serve immediately and enjoy!