Flat Omelet for a Stress Free Life
"Fritattas and Omelets are life savers for the busy work-a-holic. :-) Despite the cholesterol, eggs are a very healthy food. (Since much of the blood-cholesterol levels doesn't come from dietary cholesterol anyway.) If you use frozen veggies this can be on the table in less then 20 minutes. I like serving this with a chunky tomato sauce and a glass of wine."
photo by Tea Jenny
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 tablespoons olive oil, divided
- 1 1⁄2 cups frozen broccoli, chopped or 1 1/2 cups other frozen vegetables
- 1⁄2 onion, sliced
- 5 eggs, beaten
- salt and pepper
directions
- heat 1 tablespoon of the oil in a medium sized oven-proof skillet over medium heat. I use a 10-inch caste iron. When hot add the broccoli. Cook the broccoli until heated through.
- Add 1 Tablespoon oil and the onions. Cook until the onions soften. About 5 minutes. Turn heat down to medium-low.
- Pour the egg over the broccoli so that it is in an even layer. Cook undisturbed until the eggs just set. 5-10 minutes. (I like to cook on the stove 5 minutes and finish under the broiler for about 2-3 minutes. Both methods work just fine).
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Reviews
-
Originally I'd tagged this recipe to make for breakfast, but it actually was made as part of a supper! I did adjust things a bit since I used a mix of left-over veggies that were in the frig just waiting for this recipe! Made for a very satisfying change from our usual supper! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef] Want to know more about PAC? Click here = http://www.recipezaar.com/bb/viewtopic.zsp?t=327498 -
This was so quick and easy and as you say on the dinner table in no time. I had veg left over so I used that. It was peas, sweetcorn, broccoli, cauliflower, and carrots and of course onion. It's a good way to use a wee bit of veg left over or even leave a bit on purpose. I did the first bit then finished in the oven as I jumped in the shower after work fantastic!! great if you are in a hurry to get back out again, I had a green salad with it. I will make this again. Made for PAC Spring 2010 -
Love this simple but healthy and satisfying dish! I'm making this very often, so when I saw your recipe I just had to rate it. Glad there's someone else telling people not to worry about eggs :)
RECIPE SUBMITTED BY
I'm a Special Needs teacher in Roswell, GA. I have two cats and an outrageous cookbook collection that I'm trying to slowly cook my way through. My dear husband, also a teacher, is learning to cook. For fun I enjoy reading and taking walks.
Although not a vegetarian, I'm the vegetable expert in my family and most of my recipes are vegetarian in nature. I almost qualify as a semi-vegetarian. I believe that the big dietary and agricultural problems in the US have entirely to do with the expectation of eating meat every day and the corn subsidies.
