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Tastemaker Program Recipe: The Ultimate Veggie Omelette

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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)

6 large eggs
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!

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singer. writer. artist. champagne taste, 2 buck chuck budget. good cook. kooky. chocoholic. patron saint of cats. talker. listener. thinker. sometimes to a fault.

8 Responses to "Tastemaker Program Recipe: The Ultimate Veggie Omelette"

  1. Chef Aimee says:

    Wow that is one big and healthy omelette! Thanks for the egg review…I now use brown eggs and notice a huge difference in taste. Its worth paying a little more for…the flavor goes much further!

    Reply
  2. Carly Findlay says:

    This omlette looks amazing – thank you for sharing the recipe! You are an inspirational home cook :)
    I love to cook fritattas – I line the pan with potato slices and cook them in a little butter. I pre-cook asparagus, cauliflower and sweet potato, and use other veges such as cherry tomato, spinach, zucchini and tinned corn, and top with beaten eggs and feta cheese.

    Reply
  3. Anonymous says:

    Yum! As usual, your recipes are perfection! I seem to remember somewhere you dont' like to use microwave/don't have one . . . but I have made many, many omelettes/eggs in microwave. You don't have to add butter/oil/water/milk etc and it turns out pretty similarly so you can splurge and add bit of cheese. Would love to see microwave recipes in your future line up!

    Reply
  4. Kimberly Alexandra says:

    Thanks all! Glad you like the looks of it.

    Anon, personally, I don't like the way eggs turn out in the microwave. I find them to be rubbery & plasticine, and cooking too much in the microwave frankly scares me, so I'd rather not! But if you've found a result that works for you that isn't like this, by all means, go for it! I'd just rather not. I still haven

    Reply
  5. denise @ quickies on the dinner table says:

    That is a beautiful omelette. My God, it must have been delicious! And for just $2.95 each? You are a sorceress alright…

    Reply
  6. Jenifer Louise says:

    So do you put all the veggies in there raw? Do they steam up a bit? I think this looks amazing, but I'm not sure I would like this if the veggies (especially the onion) were raw. I'm definitely going to make it, but I think I'll saute the some of the vegetables up a bit.

    Reply
  7. Anonymous says:

    This is a good idea but if you don't saute the mushrooms before adding them to the omelette they will turn out rubbery.

    Reply
  8. emilyeatsclean says:

    Oh WOW that omelette looks delicious!! I never think to put broccoli in an omelette….Great idea!

    -emily

    Reply

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