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Wednesday, November 4, 2009

A Very Veggie Breakfast

Despite our very different ideas of what constitutes a “fabulous meal,” I can always rely on my husband and I to agree on what to eat for breakfast. Whether I am just fishing for compliments on my cooking, or I am just too tired to want to argue, I can always count on a good omelet (or egg sandwich – or breakfast burrito – or, yes, even pancakes) to have us both leaving the table sated and smiling.

I suppose that is how we adopted our weekly, Sunday morning “breakfast in bed” routine. No matter what else is going on in our lives, we make sure we have that time together, just the two of us. While some couples have a “date night” routine, my husband and I prefer to sleep in late on the weekend, then whip up breakfast in our pajamas and crawl back into bed to watch cartoons. This weekend was no exception, and we may have even out-done ourselves with this super-veggie-stuffed, cheesy masterpiece of an omelet– served with a simple side of sauteed garlic potatoes and three episodes of The Venture Brothers.

The omelet, which was executed beautifully, if I do say so myself – was incredibly filling. In fact, I found it impossible to finish my portion – and my husband, after the fact of course, said he surely shouldn't have finished his... The completed dish could easily feed three - maybe four - adults (with a side of potatoes and toast). By cooking up the onions, peppers, mushrooms etc. ahead of time, their distinct flavors are made more vibrant and cohesive. The filling develops this harmonic blend of sweet from the onion and bell pepper, pleasantly pungent earthiness from the mushrooms, with a lingering hint of spice from the jalapenos and peppery cheese.

I dare you not to enjoy!

Cheesy Vegetable Omelet
(Serves 2-4)

4 large eggs + 2 large egg whites
(beaten with a splash of half and half)
3/4 cup pepper jack cheese, shredded
4-5 white button mushrooms, finely diced
1 jalapeno pepper, deseeded and finely diced
1 small red pepper, finely diced
8-10 grape tomatoes, chopped
1 small onion, finely diced
1 stalk celery, finely diced
Olive Oil, to cook

First, I sauteed the diced vegetables in about one tablespoon of olive oil.
Start with the peppers and onions for 2 minutes over a medium heat, then add the celery, and lastly the tomatoes and mushrooms. Cook for another 7-8 minutes, or until the entire mixture has softened and browned.

Now, everyone has a different technique for creating that perfect omelet, but in my kitchen, I always have the most luck with a large cast iron skillet and an evenly heated oven.

I'll lightly grease the skillet with a touch of oil, pour in the scrambled eggs (they'll cook more evenly if you have let them warm while you were preparing the filling), and cook, until just set (about 10-15 minutes at 350 degrees). Once the egg mixture has set, pull the skillet out of the oven and layer the cheese and the filling on one half of the omelet shell. Finally, use a spatula to gently loosen, and then fold over the other half to create that perfect omelet. Cut in half (or thirds - or quarters) and serve with a side of potatoes and toast! Enjoy!

TIP: Loosen the edges of the omelet with a knife before attempting to flip the omelet to prevent breaking.

Per serving (assuming 3 servings): approximately 420 calories, 6 g fiber, and 30 g protein.
Also high in Vitamin A, C and Calcium.




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