Prep 10 mins
Cook 15 mins
Food Works co-ordinator Allie didn't know how to make an omelette until she tried out the program recipes at home. This one's pretty easy! <br> Fill it with any veggies you like and top with mozarella, cheddar, or feta cheese! <br> PROTIP: A small frying pan makes a fluffier omelette. Try an 8-10-inch frying pan (slightly larger than the span of your hand)
- 2 eggs
- 2 tablespoons milk (optional)
- 1⁄2 cup mixed vegetables, diced finely
- 1⁄2 teaspoon canola oil
- 2 tablespoons grated cheese
- Chop vegetables into tiny pieces. Try onion, spinach, tomato, asparagus, zucchini, or mushrooms.
- Shred cheese using a cheese grater, or use a slicer to make a couple thin slices.
- Preheat stove to medium-high, and put an 8-10-inch pan on the burner to heat up.
- Crack eggs into bowl (add milk, if using) and beat until frothy with a fork or whisk.
- Add oil (or a little butter or cooking spray) to the hot pan.
- Add vegetables to the pan and cook lightly, just until things brown or soften up a little.
- Add eggs, and spread around pan to evenly distribute vegetables.
- Allow the eggs to begin to set, when the top is dry and does not wiggle when you shake the pan.
- To speed the setting, you can put a lid on the pan to firm up the top faster.
- When there is no runny egg left, add cheese to the omelette.
- When cheese has begun to melt, fold omelette in half with a spatula.
- If folded omelette is not golden brown on the outsides, cook for a moment longer, flip, and cook the other side.
- Serve hot.
This was easy and yummy too! I used red bell pepper, cremini mushrooms and red onion. Thanks for a quick and easy breakfast. Made for PAC event in the contest/event forum, spring 2014.