My family eats a lot of vegetables so I usually just set aside some of whatever vegetables I am serving the evening before in a baggie for the next morning's omelet. This cuts preparation time in half! I like the versatility of this recipe because it can be made with any variety of veggies and cheeses.—Lynne Keast, Monte Sereno, California
- 4 large eggs
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 teaspoons olive oil, divided
- 1 cup thinly sliced zucchini
- 4 small fresh mushrooms, chopped
- 1/4 cup finely chopped green pepper
- 1 cup fresh baby spinach
- 2 green onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 cup crumbled goat cheese
- Additional thinly sliced green onions
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender.
- Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge.
- As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions. Yield: 2 servings.
Originally published as Veggie Omelet with Goat Cheese in Breakfast & Brunch Bookazine 2014, p58
Enjoy this recipe with a sparkling wine.
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