Farm-Style Vegetable Omelette Recipe
This farm-style vegetable omelette is made with eggs, milk, mushrooms, onion, tomato and yellow pepper. The vegetables are sautéed first, then the eggs are poured over them and cooked covered over low heat until the centre is set.
Equipment
- 12" Frying Pan Non-stick, with lid
- Tablespoon
- Fork
- Spatula
Ingredients
- 4 Eggs
- ½ Cup 2% Milk
- ¼ Cup White Mushroom Thinly sliced whole mushrooms
- ¼ Cup Tomato Finely diced
- ¼ Cup Yellow Pepper Finely diced
- 2 Tbsp White Onion Finely diced
- Salt and black pepper To taste
- 1 Tsp Italian Seasoning *Optional
- 2 Tbsp Cooking Oil
Instructions
- Add the eggs and milk to a bowl. Using a fork, mix them together with a small circular folding motion to break the yolks and blend the eggs evenly into the milk. A whisk can also be used.
- Heat the oil in a 12-inch nonstick frying pan over high heat until the pan is warm.
- Reduce the heat to medium. Add the mushrooms, onion, tomato and yellow pepper.
- Sauté the vegetables for 1–2 minutes to begin softening them and cook off some of their moisture.
- Pour the egg mixture evenly over the vegetables.
- Check that the vegetables are evenly distributed throughout the pan. If they have shifted to one side, gently spread them back out before covering.
- If using Italian herb and spice seasoning, lightly sprinkle it over the eggs. Use only a light dusting, up to about 1 teaspoon, so the seasoning does not overpower the flavor of the eggs.
- Cover the frying pan with a lid and reduce the heat to low.
- Cook gently until the center of the omelette is set through, beginning to check it after about 7 minutes. The edges will set before the middle, so use the center rather than the outside edge to judge doneness.
- Remove the lid and check the center before removing the omelette from the pan. A small amount of moisture on the surface is normal after cooking covered.
- Transfer the omelette to a serving plate. Season with salt and black pepper to taste and serve warm.
Notes
- A fork works well for combining the eggs and milk. Small circular folding motions make it easy to break the yolks and blend everything together when a whisk isn't handy.
- Keep the heat low once the eggs are covered. Higher heat can burn the bottom before the center has finished cooking.
- If excess oil is used, some may rise to the surface and can be mistaken for uncooked egg.
- Other vegetables can be used in place of the mushrooms, onion, tomato and yellow pepper. Avoid adding large amounts of particularly watery vegetables.
- For simple seasoning, finish the cooked omelette with salt and black pepper. For more flavour, lightly season the eggs with an Italian herb and spice blend while they cook.
- Green, brown and white-shelled eggs all work the same way in this recipe.
Nutrition
Serving: 2servingsCalories: 293kcalCarbohydrates: 7gProtein: 14gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 332mgSodium: 155mgPotassium: 353mgFiber: 1gSugar: 5gVitamin A: 745IUVitamin C: 38mgCalcium: 143mgIron: 2mg
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