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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.
Veggie Omelet with Romesco Sauce
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?
Ingredients:
- 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
Directions:
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.
Vegetable Saute
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.
Out of Oven
Remove from the oven and plate by folding over on a plate. Top with the romesco sauce.
Veggie Omelet with Romesco Sauce
Serve and enjoy your veggie omelet with romesco sauce!
I would love to wake up to an omelette that looks this good, do share 😉
Thx so much Charla.
I love eggs…. any way! And the combo with the romesco sauce?? BRILLIANT! Thanks!
Thx. I had not seen Romesco sauce used on eggs but it made sense.
Yum!! I love eggs and will have to try this method for omelettes next time! Thanks for sharing!!
Thx Sam. I also received a message from Jill below about an omelet cooking method. Love the idea sharing.
This looks so good! Love the roasted veggies in it, plus it can serve more than one person.
Since you asked – I got to go on a food blogger trip sponsored by the Ohio Poultry Association recently and they happened to do an omelet demo. It was a single person omelet but the chef’s suggestion was to prep your fillings first. Then for each omelet whip together two eggs plus two tablespoons of water (the steam makes the “fluff”). Melt butter in a hot skillet, cook and kind of push the eggs toward the middle with a spatula, so you never actually flip the omelet. Add the fillings and cheese toward the end and then fold the omelet in half as you slide it onto a plate.
I’ve made them at home several times and my husband and kids all seem to like it! 🙂
Thx Jill. I will definitely try out your method soon.
Check out that omelette perfection! Sadly my husband is way better at omelettes than I am. I’ll have to cajole him into making this one for me.
Now that I think about it… men are always so great at making egg-centric breakfasts!
You are funny Dana. Just be glad he will get in the kitchen and help you our once in a while.
That’s such a smart cookie method! And, wow, that looks like a killer omelet!
Oh that looks so good! I will have to try this method next time! Thank you! <3