A World Without Wheat.....Make Mine with Cheese Please

Sometimes I want something quick and light for supper, some protein and some vegetables.  So I make an omelet.  The filling depends on what is in my fridge.  I like to use the best quality eggs I can afford.  It makes a difference in the look and taste of your omelet.  Two or three eggs are appropriate depending on your appetite. If you like to use Eggbeaters feel free!

French Omelet with Veggies

3 large eggs

2 tbsp. cold water (more or less)

2 tsp. butter

Filling:

2-3 tsp. extra virgin olive oil

¼ c chopped shallots or onions

½ c diced zuchinni

¼ c diced yellow squash

½ c small florets broccoli

Sprinkle freeze dried chives (maybe 1 tsp)

Sea salt/fresh ground pepper

¼ c shredded Monterey jack or mild cheddar cheese

Directions:

Pour olive oil in a frying pan, add veggies and sauté 5 minutes.  Add a tbsp or two of water to help the veggies cook and continue for 2-5 more minutes until the veggies reach your desired level of doneness.  Some of us like things barely softened and others want them fully cooked, fork soft.  Toss in the chives and salt/pepper to taste.

In a separate 8-10 inch Teflon frying pan melt the butter and heat the pan.  I have one Teflon pan dedicated for egg usage only.  This keeps my pan from getting beat up and the eggs from sticking.  Pour in the eggs which have been beaten with a whisk with some water added to lighten the mixture.  I just splash some in! Push in the eggs with a nonstick spatula once the bottom firms up to allow the liquid egg portion to reach the pan bottom. I like to carefully maneuver the omelet out onto a plate once it has solidified and gently slide it back into the pan for a thirty second cooking.  Top one side with the cheese after you slide it onto the plate.  I flip the still hot frying pan I just made the omelet in over top of the omelet for a minute to help the cheese melt.  Then spoon your veggie filling on top that cheese and do your best to fold over the rest of the omelet.  If you made a lot of filling that might be next to impossible. It will taste just as yummy though even if the look is less than classic.

If you prefer another filling, go for it.  Some of my favorites are steamed broccoli with swiss cheese melted on top, zuke sauted with fresh tomatoes, diced onion and fresh basil, swiss cheese and raspberry jam, or onion and red pepper slices fried with leftover sliced boiled or baked potatoes.  Use whatever cheese you have handy, just don’t over do it or you won’t be able to really enjoy the taste of the veggies.  It is best to shred the cheese as diced cheese takes too long to melt.  Use a little bit of fresh herbs for seasoning and you can’t go wrong flavor wise.

This makes a great lunch, Sunday supper or the highlight of brunch. The most important thing is not to overcook the eggs.  Barely set and flip it and cook 30 seconds more or less! Do not use high heat or brown the omelet.  A quick, easy and satisfying meal while still fairly healthy, depending on your fillings.  The nice thing is you can go with whatever you enjoy blended into the filling, no need to rush out for the exact ingredients I used in mine.  Be creative and have fun making different combinations. 

A slice of buttered GF toast goes well with an omelet.  Or a small green salad will round out the meal.  Practice one on your own and then make omelets to impress your family with your egg skills!