Thursday, May 19, 2011
The person who freaked out and ate two big brownies after three days of sugar detox? Yeah, that would be me. Ooo brownies.
This omelet is delicious restitution for that moment of weakness.
Though I admit restitution only happened because there were grilled vegetables on hand. During warm summer months all I want to do is ride my bike and tend to get lazy about food prep. To counter myself, on Sunday I grill and chop several different vegetables to be used during the week.
Prepped this week were sweet onions, red and green peppers, asparagus and zucchinis. Some of those veggies went into this omelet of course, but also on green salad, in pasta salad, quesadillas, sandwiches and tonight they’ll be on pizza.
Seasonings are simple. Olive oil, granulated garlic, granulated onion, salt and pepper are rubbed in making the veggies flavorful, but benign enough to use in almost anything.
One Egg Grilled Veggie Omelets
You’ll need a 6-inch nonstick skillet to make this omelet, unless you make them bigger of course. But how can you go wrong with a bigger veggie omelet? The vegetables are only a suggestion, please use whatever you like.
Red bell pepper
Green bell pepper
Shredded sharp cheddar cheese
Granulated onion powder
Granulated garlic powder
Salt & pepper
1. Turn the grill to medium high. Chop any vegetables that need it (leave bell peppers whole) and coat with olive oil, granulated garlic, granulated onion, salt and pepper. Grill vegetables until tender. For bell peppers char them until black on all sides. Immediately after grilling, place peppers in a paper bag for 10 or more minutes and close the top. Remove peppers and peel off skins. Dice peppers and other vegetables.
2. Crack and beat one egg at a time in a small bowl. Place a small amount of butter in a 6-inch nonstick skillet. Melt over medium heat until foamy. Add the egg and scramble slightly moving the egg around until it spreads into a circle. Sprinkle with salt, pepper and granulated garlic.
3. Once egg looks fairly dry, sprinkle some of the vegetables on half. Do not overfill. Top with a small handful of cheese and hot sauce. Fold the empty half of the omelet over the vegetables. Carefully move it to a microwave safe plate.
4. Microwave omelet for 20 seconds, or until vegetables are warm and cheese is melted.
Recipe and photograph by Laura Flowers.