Somehow cheese has crept its way back into my life and I’m not too happy about it. It’s not that I can’t control myself with it now; it’s just that I’d rather not have the extra calories & sodium that comes with such gooey goodness. I had the last of my cheese yesterday (except for that chevre I’m saving for a special occasion) by making a giant Spicy Shrimp Quesadillafor linner (lunch + dinner for those who haven’t figured it out just yet). But then I woke up this morning with a hankering for a lovely omelette and realized I was in a bit of a bind. Almost all my omelettes include some kind of cheese, for crying out loud! Still, I refused to get more cheese and decided I’d make my Ultimate Veggie Omelette sans queso for once. And let me tell ya, it’s just as good without it.
Part of why this was so delicious was thanks to the quality of eggs I was using: Eggland’s Best Cage-Free brown eggs, courtesy of the Foodbuzz Tastemaker Program. Although this would be the type of egg I would always buy (back when finances were better I always did), finances do not always allow me to afford this type of quality egg, so I was very grateful to Foodbuzz & Eggland’s Best for giving us the opportunity to try these out on them. It may seem like all eggs taste the same, but if you get the chance to sample a few different kinds someday, you’ll notice there’s a difference. Good quality eggs are more flavorful and cook much better than your standard grocery store, mass (and inhumanely) produced eggs, and for omelette cooking purposes, they are perfect. They fluff up much better than the regular kind and have a much lovelier texture, so that even people like me who see omelettes sans cheese as the ultimate blasphemy won’t miss a thing.
Feel free to use whatever veggie combo you’re most comfortable with when you make this for yourselves & your families, but in my world, this is the best combo EVER. There are all sorts of fun textures in here and the flavor combo is fresh & light. The trick to keeping this interesting is to add just the slightest amount of lemon pepper & garlic salt to your veggie mix to enhance the taste. This is an excellent way to make use of all those little leftover pieces of veggies you may have laying around in your fridge, so And don’t forget to add a couple small drops of water to your eggs to fluff them up nicely! It works much better than adding milk (the sugars in milk will actually make things go flatter) and keeps things lighter.
The Ultimate Veggie Omelette (makes 2 omelettes; total cost per omelette: ~$2.95)
1 medium carrot, sliced
1/2 c small broccoli florets
1/2 medium red onion, thinly sliced
8 white mushrooms, sliced
1 medium tomato, diced
2 T finely chopped cilantro
1/4 t lemon pepper
1/4 t garlic salt
Couple drops of water (to ensure ultimate egg fluffiness)
2 t butter
Combine all the veggies in a medium bowl and add the garlic salt & lemon pepper. Toss together and set aside. In a separate bowl beat the eggs and the couple drops of water until light & fluffy. Melt 1/2 the butter in an omelette pan or skillet over medium high heat and add 1/2 the eggs (probably best to beat the eggs in separate bowls to ensure having the correct amount of eggs). Swirl the pan around until the egg coats the bottom of the pan and some of the sides. When the eggs begin to bubble, take your spatula and pierce the steam bubble, tilting the pan to fill the hole. Repeat this process until the eggs stop bubbling and begin to dry around the edges and reduce heat to medium.
Add 1/2 of the veggie mixture to the center of the omelette. Use your spatula to start loosening the omelette from the pan until you can fold it in half. Flip and cook for about 1-2 more minutes on the other side, or until the outside of the omelette is a light golden brown. Repeat to make the second omelette. Top with sliced avocado and a few extra sprigs of cilantro for garnish and enjoy!