Omelets are a controversial breakfast food, in my opinion. Essentially, an omelet is layers of yummy protein folded over cheesy goodness and veggies that are good and good for you. So what’s not to love? Well, for one thing they take FOREVER to make, and as much as I’d love to eat one on a Wednesday morning, it’s just not happening. To be honest, most of the omelets I eat are when we have breakfast for dinner. And plus, there are so many components. You have to chop the veggies, saute the onions, grate the cheese, whisk the eggs, heat the butter, etc. Omelets, as much as I enjoy eating them, are just not my favorite. Until, one day I made an accidental omelet by letting the butter get bubbly and kinda forgetting about my scrambled eggs. “Hey!” I thought, and piled on a few slices of cheese. But the best part is this: on Sunday I like to roast some veggies: peppers, onions, tomatoes, etc. Then I can use them whenever I want during the week for paninis, or in this case, omelets. Here is the recipe I use: http://thepioneerwoman.com/cooking/2014/10/beautiful-roasted-vegetables/. Then I added a touch of butter on top of the eggs so you don’t have to heat any veggies. This is the almost-weekday omelet, for when you want this yumminess, but are short on time.
- 2 large eggs
- A touch of milk–not too much
- 1/2-1 roasted red bell pepper, chopped
- Roasted onion, to taste, chopped
- Sharp cheddar or gruyere cheese
- Toast, to serve.
- Salt and pepper
- Heat a small/medium pan with a pat of butter, distributing the butter evenly. Leave the butter to sizzle.
- Whisk the eggs in a small bowl with milk, salt and pepper.
- Meanwhile, thinly slice or grate the cheese, as much as you want. Set that aside.
- When the butter is bubbling, pour the whisked eggs in. Watch as the edges turn white, and the color slowly creeps in towards the middle. When you can pick the disk up from the edges, and have a solid middle, flip the disk. The side should be solid.
- Add a tiny bit of butter on top of the eggs for heat. Put the cheese on top of the disk and wait for it to partially melt, about 1-1 1/2 minutes. You might want to toast your bread right now.
- Then add the vegetables and wait for the cheese to totally melt and the veggies to warm. Put your omelet onto a plate using a spatula and gently fold it over. Serve with toast and OJ.
I hope this recipe adds a bit of sunshine to your morning! Keep cooking! 😉