My daughter and grandson were visiting for a few days. We love chasing our little guy around the house, from the minute he wakes up, so who wants to spend time fussing over breakfast on a Sunday? We needed something fast, easy, and nutritious to help us keep up with him. What to make ? Answer: Veggie Omelette.
This is my creation but you can modify it and use your own favorite veggies.
Ingredients:
1 tbsp. oil
1 red pepper or orange pepper, chopped
4 green onions, sliced
10-12 white mushrooms, sliced
8 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
2/3 cup grated mozzarella cheese
Sour cream, for garnish
Place oil in a large non-stick skillet; add green onions, peppers and mushroom. Add a splash of water and cook until water has evaporated and veggies are tender. (Add a bit of more water if needed.) Remove half of veggies and set aside ( or use a second pan, if you want to cook both omelettes at the same time).
In a small bowl, whisk together, eggs, milk, salt and pepper; add grated cheese. Pour half of egg mixture (reserve the other half for the second omelette), over the veggies and cook on medium-low heat, covered, until the top is dry.
Fold sides into center; cut omelette in half. Place on two plates.
Repeat with the rest of veggies and the egg mixture.
Garnish top with sour cream.
Serve with salsa and hash brown patties, if you like.
Serves: 4
This is my creation but you can modify it and use your own favorite veggies.
Ingredients:
1 tbsp. oil
1 red pepper or orange pepper, chopped
4 green onions, sliced
10-12 white mushrooms, sliced
8 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
2/3 cup grated mozzarella cheese
Sour cream, for garnish
Place oil in a large non-stick skillet; add green onions, peppers and mushroom. Add a splash of water and cook until water has evaporated and veggies are tender. (Add a bit of more water if needed.) Remove half of veggies and set aside ( or use a second pan, if you want to cook both omelettes at the same time).
In a small bowl, whisk together, eggs, milk, salt and pepper; add grated cheese. Pour half of egg mixture (reserve the other half for the second omelette), over the veggies and cook on medium-low heat, covered, until the top is dry.
Fold sides into center; cut omelette in half. Place on two plates.
Repeat with the rest of veggies and the egg mixture.
Garnish top with sour cream.
Serve with salsa and hash brown patties, if you like.
Serves: 4
Leia’s Culinary Treasures
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