My favorite thing to order when going out for breakfast is a nice, big, fat omelet. Which I realize places me in a category along with millions of other breakfast goers. But regardless of my cliché choices, omelets are awesome! And it turns out, they're super easy and very inexpensive to make for yourself right at home.
Photo from myfitnesspal.com
Traditional restaurant omelets typically call for 3 eggs and are served with a side of CARBS in the form of either potatoes, pancakes or toast. Of course you don't have to consume those extra helpings of carbs and calories, but let's admit it; we feel bad about wasting food, so we eat it to avert shame but then end up feeling overly full (and now you feel worse about your aching tummy than you would have felt about being a shameful-food-waster). And yes, we could order that omelet without the extra sides, but guess what? Most places charge you for it anyway. So now instead of food, you're wasting money!
Geez, can't a girl catch a break? Looks like we better just sleep in, stay in our jammies and whip this baby up our self. (That actually all sounds pretty wonderful.)
Ingredients needed (makes 1 omelet):
- 2 large eggs
- half of a medium zucchini, diced (if preferred, substitute with yellow summer squash)
- 1/4 of a medium red bell pepper, julienned
- 1/4 of an avocado, diced
- 1/8 cup diced sweet onion
- 1/8 cup diced tomato (roma used here)
- 1/4 cup canned or fresh chopped mushrooms
- 1/4 cup favorite shredded cheese (cheddar used here)
- 1/4 teaspoon minced garlic (if preferred, substitute with a dash or 2 of garlic powder)
- 2 Tablepoons olive oil, cut in half (will be used in two places while cooking)
- 1 teaspoon dry basil, cut in half (also used in two places while cooking)
- salt & pepper to taste
- splash of milk, cream or half & half (optional)
*Don't like some of these ingredients? Want to add in different items? Heck, want to add some meat? Go for it! Consider this ingredients list your "template". Pretty much the only thing you NEED for an omelet is eggs...so that one's kind of mandatory.
Sauté the
veggies: Heat pan over medium heat and add ONE Tablespoon of
olive oil, zucchini, bell pepper, onion, mushrooms and garlic. Salt &
pepper to taste and fold in HALF the dry basil. Cook the vegetables until soft,
about 5 to 6 minutes. Turn off heat and fold in the avocado, tomato and
spinach.
*In these photos you will see me using a stainless steal pan. DON'T DO THAT. Learn from my mistakes - always cook eggs in NON-stick if you can!
Set veggies
aside: Take the vegetables out of the pan and set aside.
Place the pan back on burner, add the other Tablespoon of olive oil and turn
heat back on, this time to medium-low.
Cook the
egg: In a bowl, whisk together the 2 eggs and a splash of milk or
cream (you can also choose to add no milk at all). Salt and pepper to taste,
add the rest of the dry basil and scramble the eggs well. Add the remaining olive oil to the pan. Pour in eggs,
cover and cook 3 to 4 minutes. Use a rubber spatula to gently lift along all sides of the eggs, preventing it from sticking to the pan and tearing.
Add the fillings: Along one half of the egg
spread the shredded cheese and cooked vegetables. Use the rubber
spatula to carefully fold the other half of the egg over top. Cover
and cook 3 to 4 more minutes until cheese is melted. *No
cheese is necessary if you prefer to leave it out.
Plate the
omelet: Use the rubber spatula to carefully slide the omelet onto a plate. Serve and enjoy! *Tip: If you are making more than one
omelet, we recommend using multiple pans to cook them all at once so
they can be served at the same time. However,
if you only have one pan that is the correct size, preheat the oven to 150 degrees (or use the warm setting), place omelets on an
oven safe pan, and keep them warm this way until all are finished.
Got an egg-cellent omelet recipe?
I would love to hear about it!
Share your stories (and photos if you have them!)
with me at
with me at
Email me! thatbusygirllife@gmail.com
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Blair Clark is a wife, teacher, dog-mother, mentor, wanna-be-chef, recipe collector, crafter, painter, novice photographer, thrifter, writer, marriage ministry leader, Sunday school teacher and blogger. In short, she's a busy girl! Blair lives and blogs from the suburbs of Detroit with her handsome hubby and perfect Chocolate lab.
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