Sunday, December 12, 2010

Veggie and Cheddar Omelet

I love making breakfast. I have about 10 different ways that I make omelets. I guess the style depends on the fillings and my mood. I felt like this folded style would work good for this prep. This takes 10 minutes, costs about $4 and feeds one or two depending on how hungry you are.

Veggie and Cheddar Omelet

1 teaspoon olive oil
1/8 cup of red onion, diced
1/8 cup of bell peppers, diced
1/8 cup of fresh tomatoes, diced
chuck of aged white cheddar, chopped
fresh parsley
2 large cage free organic eggs, scrambled

Start a large sautee pan with the oil. Add the veggies and sautee until desired tenderness. Season with salt & pepper and remove from the pan and set aside. In the same pan add a bit more oil to coat the bottom. Turn heat to medium low and add the eggs. Coat the pan evenly with the eggs, season with salt & pepper and let cook for about 2 minutes. Turn off the heat, add the veggies to one half, the the parsley and cheddar cheese. Turn off the heat and fold the omelet, its easier if you use two spatulas at once. Slide it out of the pan and serve.

I added some watercress for greens and a toasted whole wheat english muffin with butter to finish off the quick and delicious breakfast. Enjoy!

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