If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.
Total time: About 2 minutes (plus the time it takes to roast the vegetables if you haven’t already done so)
For each omelet:
- 2 eggs
- Salt and freshly ground pepper to taste
- 2 to 3 teaspoons milk
- 2 teaspoons unsalted butter or extra virgin olive oil
- 1/3 cup Roasted Winter Vegetable Medley
- 1 tablespoon crumbled feta
1. Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
2. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
3. As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg “pancake” and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don’t like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.
Yield: Serves 1
Advance preparation: The roasted vegetables will keep for 3 days in the refrigerator.
Nutritional information per serving: 317 calories; 23 grams fat; 10 grams saturated fat; 3 grams polyunsaturated fat; 9 grams monounsaturated fat; 402 milligrams cholesterol; 13 grams carbohydrates; 3 grams dietary fiber; 274 milligrams sodium (does not include salt to taste); 15 grams protein
Source: nytimes