Easy Peasy Cheese and Vegetable Omelette
I love eggs. And it just so happens that we found that we could get them really cheap by buying them in bulk at the grocery store. We use them in just about everything we make.
I love them so much I have to be careful not to eat too many every day.
With eggs I can make quiche, deviled eggs, custard, scrambled eggs, omelettes and so much more because they also go into all of my baked goods as well.
It's so easy to integrate them with a variety of fruits, vegetables, meats, and cheeses that the options are literally endless.
When I make an omelette I normally use whatever I can find in the refrigerator at the time.
My favorite fillings are cheese, mushrooms, and asparagus, but for this recipe you can see I didn't have all of those. For this one, all I had were cherry tomatoes, red peppers and yummy avocados. I'm not complaining!
What's really great is that it doesn't matter what you have available because it will always turn out great.
Just last week my husband used ham and an onion in his omelette and it was pretty good. I've even tried fresh spinach before and it came out great.
Let's look at how to make your own! Mine turned out amazing!
Cook Time
Instructions
- The first thing I suggest is to prepare your veggies first as you won't want to mess around when you have hot fragile eggs on the stove.
- As I only had cherry tomatoes, a red pepper, and an avocado available for my omelette, these were the veggies in my recipe.
- So I first sliced my cherry tomatoes super thin.
- I then set them aside in a bowl for easy access later.
- I cut and cored my red pepper, slicing one half of it into super thin pieces.
- I then dropped those pieces into the same bowl with my sliced tomatoes.
- Finally, I cut my avocado in half.
- I slid this into the same bowl with my other veggies.
- Now we can get started with the egg part of this omelette.
- Drop your butter into a hot skillet of the right size for your omelette.
- Turn your heat to medium and melt the butter, spreading it evenly around your skillet with a spatula.
- I like to use 2 eggs for my omelettes, and I like them a little softer.
- So to get them ready for the hot skillet, I break both of them into a small coffee cup.
- I then add a little bit of milk so they cook a little softer in the pan.
- Beat everything in the cup well with a fork.
- When your butter is melted, and your skillet hot, pour your eggs into the pan.
- You'll want to cook it for a few minutes until it's done on one side and will release from the pan.
- I made sure to pull it away from the pan all the way around with my spatula to make sure it didn't break on me.
- When I felt like I could safely lift the entire thing out of the pan, I flipped it over. Now it's time to pile on the goodies.
- I suggest spreading the cheese on both sides so it can seal the veggies into the middle for you.
- Then lay out your mini tomato slices all the way across one half of your omelette.
- On top of those, lay your red bell pepper slices.
- This would be a great time to include your avocados if you want them inside your omelette, but I wanted to wait and put them on top.
- Fold over your omelette and let it cook together for a second.
- Slide the omelette out of your pan and onto your plate.
- Top it with more cheese, your avocado slices, and maybe even some salsa if you'd like.
- Enjoy! Yummy!Yummy!
Ingredients
- 2 large eggs, brown or white
- 2 tablespoons milk
- 1/4 cup shredded cheese, any kind
- about 6 small cherry tomatoes
- 1/2 medium red pepper
- 1/2 medium avocado, any kind
- 1 tablespoon butter
- 1 dash salt
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: (1) 2 egg omelette | |
| Calories | 386 |
| Calories from Fat | 270 |
| % Daily Value * | |
| Fat 30 g | 46% |
| Carbohydrates 9 g | 3% |
| Fiber 2 g | 8% |
| Protein 22 g | 44% |
| Cholesterol 481 mg | 160% |
| Sodium 1158 mg | 48% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Personal Review
In this recipe, I used milk to make my eggs a little softer.I find that it helps them to cook quicker, keeps them from burning quite as fast, and makes them tastier.
However doing this also makes it harder to flip your eggs and the omelette probably wouldn't hold up quite as well to more fillings. It was difficult to flip without the egg wanting to fall apart on me. I just had to be really careful.
I also didn't use a lot of butter or salt either as I was expecting my fillings to flavor the omelette. Many people, like my husband, love lots of butter in the pan and lots of salt on their food. If you're one of those people, go for it!
Feel free to omit the milk for a crispier, heartier egg that will be easier to flip and will hold more fillings for you. You could even mix your egg, veggies and cheese in a bowl together and cook everything at the same time for an even more unique omelette.
This is your food, for your table, and you'll be the one eating it. Use your favorite toppings, milk, butter and salt as you wish, and make it really great!
I hope this helps! I sure enjoyed mine!!
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© 2014 Victoria Van Ness
