Sunday Omelet with VegetablesPosted: January 11, 2011
1 tbsp light olive oil (to avoid smoking oil)
1 tbsp butter
2 Scallions – whites and green part separate
1 cup sliced mushrooms
8 grape tomatoes – sliced in half lengthwise
1 avocado – diced (if ripe, slice and add with the cheese, in the middle of the omelet when you fold over; if not ripe, dice, and cook slightly with other veggies to soften)
Handful of cilantro -chopped
½ cup shredded smoked gouda (or other cheese of your choice)
3 organic eggs
4-5 egg whites
1-2 tbsp milk
Melt butter in olive oil, and sauté the mushrooms and chopped white part of scallions until turning tender, then add the tomatoes and avocado (see note above). Add salt and pepper to taste. Mix 3 eggs and 4-5 egg whites with a splash of milk, then whisk until frothy. Add the chopped cilantro and green parts of scallions and quickly toss with other veggies, then immediately add the egg mixture.
Watch carefully and when eggs begin to set on bottom, start lifting the omelet with a silicone spatula, and let the liquid part go under the cooked part. Do this repeatedly, allowing each “run” of eggs to set a bit, then let more liquid run under, until the bottom moves easily in the pan, and the top isn’t too runny. Slide the half-cooked omelet onto a large plate, and flip over into the pan (I dare you to try to flip in the pan – it won’t work on an omelet this big). Add the shredded cheese, and if using ripe avocado, those slices. Fold omelet in half. When bottom seems done, turn over (ok to use the plate again). If your omelet is really thick, try to stand it on edge for a moment to make sure the fold is cooked, as you turn it. Add a bit more shredded cheese on top surface. If you’ve done this right, with the layering technique to get the liquid under, the omelet will be an inch thick.