Monday, July 27, 2009
Egg Taco ( Omelette with vegetables)
I had a huge amount of vegetables and herbs left over from other recipes. Therefore, I decided to experiment with an omelette for breakfast, which ended up looking more like a taco rather than an omelette. This is a great recipe to use for experimentation--so be as bold and daring as you'd like to be! Take a visit to your fridge and pull out all of the veggies and herbs (I used both fresh and dried) that you have to make your own egg taco. Also, this is a fantastic way to get your one daily serving of vegetables early in the morning. You'll get your day started off well with this egg taco!
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
*Veggies (For this one, I used 3 slices of a yellow squash cubed, 1/4 cup baby bella mushrooms, 1/4 chopped red and green pepper, and one green onion chopped)
*1tsp thyme (I used dry)
*1 T olive oil
*2 T freshly grated cheese (I used leftover gruyere--mixed cheese works great, too, and tastes awesome)
*fresh ground pepper
*pinch of salt
1.) Add olive oil to a small pan. Heat oil on medium high heat.
2.) When oil is hot, add the green and red peppers. While the peppers cook cut the other veggies. Add the other veggies.
3.) Sprinkle with thyme and cook until the vegetables have softened. While the vegetables are cooking beat 2 eggs in a small bowl. Add freshly chopped cilantro, green onions, ground pepper, and a pinch of salt. Mix together.
4.) Place vegetables on a plate and set to the side.
5.) Turn the heat down to medium low (you want the eggs to cook slowly so the bottom doesn't burn). Add the egg mixture so that it covers the bottom of the pan. Let it cook until the edges begin to brown.
6.) Use a spatula to slowly lift the edges. Once you can get the entire spatula underneath, flip the omelette.
7.) Cook on the other side for another 2 minutes.
8. ) Add grated cheese to the top of the omellette and the veggies to half.
9.) Fold over, remove from the pan. And, enjoy.