Personally, I love an omelet for a quick lunch or supper. They are so versatile. Breakfast too on weekends. You can pair them with any sort of cheese you have on hand. Add some veggies to that for more nutrition and flavor. Don’t overcook it and you have a delicate masterpiece of a meal. The only trouble I have is trying to fill it and get it whole onto the plate. A few disasters have occurred. The omelet still tastes fine but looks a mess. That step when I fill it and slide the whole bundle full of veggies and cheese onto a plate is a tricky step for sure. The other day I did it differently. When the omelet was nearly cooked I folded it and put the thinly sliced cheese (from Aldi’s) on top of the soft eggs. Then I topped it with the sautéed veggies I had cooked to go in side. Carefully I slid it on the plate and there it was; perfect!
Eggs are cheap and good for you, full of protein, no sugar or preservatives. A great start for the day or for lunch or supper. Quick to make, delicious and no tricky efforts needed!
Angie’s Topped Omelet
1 tbsp. olive oil
1 cup sliced and chopped cabbage
1 small red onion
½ a carrot shredded on the large holes
2 tsp. butter
1 or two thin slices Gouda cheese (I used 1.5)
Directions: Heat a medium sized frying pan; add the olive oil, then the cabbage. Cook for 4-5 minutes stirring to keep it from burning. Add the shredded carrot and the onion which you sliced top to bottom into long strips. Cook 4-6 minutes until all is softened but not browned. Keep warm.
In a Teflon pan (I keep one just for making eggs so it never gets all messed up) heat the butter until it is hot but not browned. The butter adds flavor and keeps sticking to a minimum. As that butter heats crack the eggs into a small bowl, add about 1-2 tbsp. water and beat with a whisk briefly. This whipping makes for a fluffier omelet. Add to the hot pan and as the eggs cook, lift the edges pushing them toward the center and allowing eggs to run out and fill the empty space you have created. Keep doing this until there is no more runny egg. Turn off the heat and fold to make an omelet. then add the slice of Gouda cheese. Cover the omelet with the hot veggies you just cooked. Gently slide off the pan onto a plate and enjoy!
Make whatever omelet filling you like. I do broccoli and provolone, sautéed onions and peppers with provolone, or mushrooms and cheddar are a few of my favorites.