An omelet is one of those foods that you can never go wrong with. It is a great comfort food, a wonder hangover cure and a super versatile all-in-one meal. Everyone has their own way of making omelets, but I like mine bursting at the seams with fresh veggies and gourmet cheese. The art of the omelet is fast and simple, but the difference between a feast and a flub depends on timing and the right tools. Ozeri recently sent me their AMAZING Green Earth pan to try out and it has quickly become my perfect, go-to omelet pan every single time! I was so impressed with it that I decided to fire it up for you and share my very own recipe for the most awesome, veggie-licious omelet you have ever tasted! Read on and enjoy!
The first step in making a drool inducing omelet is to get yourself a great nonstick pan. You already know that I try to live a green life, so it it is no surprise that having environmentally friendly cookware is important to me. Did you know that most nonstick pans use a chemical called PTFE (Teflon) along with other hazardous pollutants that have been proven harmful to animals and humans at high temperatures? I didn’t, but now that I do I don’t want that yucky stuff cooking my food! Luckily Ozeri’s Green Earth line uses 100% PTFE free Greblon ceramic coating which has amazing nonstick abilities without the harmful chemical fumes. Yay! So now that we have the coolest nonstick pan around, let’s get to making our omelet.
For this recipe you will need:
- 3 eggs
- Hand full of broccoli
- Half of a large carrot
- Half a red bell pepper
- 1/4 of an onion
- Black Pepper
- Tiny bit of milk
- Smoked Gouda cheese
- Diced tomato for topping
First chop all of your veggies. These four are my personal favorites, but this will work no matter which ones you choose. You could also add mushroom, green onion and jalapeno (my husband’s fave) for an extra kick. Make sure you don’t skimp on this step, it is better to have too much than not enough!
Throw them into your pan and saute on medium heat for 5-6 minutes (just enough to soften them up).
Set your veggies aside, wipe your pan with a cloth and cut your cheese and cilantro. Smoked Gouda is my favorite cheese for pretty much anything, but it is especially yummy in an omelet. If you can’t find it another great choice is Muenster or a spicy Monterrey Jack.
Now that you have everything prepared you can start your eggs. This goes pretty fast so you need to be sure all of your ingredients are ready and waiting before you start this step. Rub a tiny amount of vegetable oil onto your pan with a napkin and set your heat to medium-high. It needs to be hot when the eggs touch it. Crack 3 eggs into a bowl, add a very small amount of milk, shake in some pepper and whisk together until evenly blended. Pour into your pan. If you have the right temperature, your egg will sizzle immediately. Add in your veggies and cheese. I like to put my fillings in the middle and do a tri-fold, but a lot of people do veggies on one side and then do a half fold. Either way is fine.
Reduce your heat to medium and fold, making sure your bottom does not burn. This is where having an awesome nonstick pan really comes in handy since you don’t want to be scraping and piecing together burnt, stuck on egg! Check out how amazingly my egg slid off the Green Earth pan:
WOW. Not a single snag, and that honeycomb pattern really helped distribute the heat evenly! Cook on each side for 1-2 minutes and then transfer your omelet to a plate. Top if off with diced tomato, pepper and cilantro then dig in!!
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