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 Quesadilla for dinner (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 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 of 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 flattered) and keeps things lighter.