Veggie Omelet with Romesco Sauce
Omelets are a sore subject for me. My youngest son, who I have identified as my toughest critic, tells me (nicely) that mom still makes a better omelet than me. Now, I know you are thinking, boy am I competitive. That’s not it. It is a signal that I have to raise my game. I have heard on plenty of cooking shows that an omelet is the hardest thing for a chef to do well. I kind of get it. I have tried a number of different cooking methods. Most recently, learned from Rachel Ray, I was letting the omelet brown on one side. Then. I would cover the pan with a plate turn it over so the omelet would flip onto the plate. Then, you slide it back into the non-stick pan. It was a decent result but the omelet is not super fluffy.
This time, I starting the cooking on the stove top. And maybe half way through, I finished it off in the oven. I think I got it. The result is a super fluffy, yet dense omelet. What have you found to be the best way to cook an omelet?
- 5 large eggs, beaten
- 1/4 cup of skim milk
- 1 tbsp canola oil
- 4 slices of a Leek, white part
- 2 – 3 sweet peppers, sliced
- Handful of crimini or bella mushrooms, sliced
- 1 – 2 tsp each smoked paprika, garlic & cumin
- salt & pepper to taste
- 1/4 cup each cheddar and mozzarella cheese
Heat a non-skillet pan on medium heat and add the oil. Add the vegetables and the spices. Cook for 3 – 4 minutes to soften the vegetables and for the spices to become aromatic.
Beat the eggs with the milk in a bowl. Beat well – this will help make them fluffy. Pre-heat your oven to 325 degrees. Pour the eggs into the pan. As the eggs begin to firm up, pull the firm eggs to the center of the pan and try to move the loose eggs to the outside of the pan by lifting and leaning the pan from side to side. Repeat until most of the eggs are no longer loose but they should still be a little wet. Top with the cheese and move to the oven.
Bake them for 6 – 8 minutes. The eggs will really puff up.
Remove from the oven and plate by folding over on a plate. Top with the romesco sauce.
Serve and enjoy your veggie omelet with romesco sauce!