The omg omelette

My garden has really been humming along.  Every day I pull off several fruits of my labor, usually cherry tomatoes.  No really, every day I have a huge handful!  I recently pulled quite the bounty and as it was filling up the shelves in my fridge, I was trying to decide what to do with it all.  In particular I had my first shiitake mushrooms I harvested, some poblano peppers, onions, and more cherry tomatoes and herbs than I know what to do with.

Hm, how can I get all of those flavors together.  An omelette!  Little did I know it would turn into an omg, so good moment!  I made enough for 2 full servings.  I may have eaten the entire thing.  All of it.  Could not get enough!  But I biked 20 miles that morning, so I was replenishing carbs and protein right?

Feel free to add other seasonings.  I had intentions of using several different kinds, and partly forgot to add them, and partly decided it just didn’t need anything else.  The feta and the dill really added so much to really flavor everything.  Plus, add in the mild heat of the poblano and the smoky, earthiness of the shiitake and it’s such a surprisingly wonderful complement of flavors!

OMG Omelette
2 servings (unless you’re me)

3 eggs
1 small poblano pepper, diced (they don’t grow to full size here, so about the size of your palm is good)
2 shiitake mushrooms sliced into short strips
1/2 cup (or so) of yellow and purple cherry tomatoes, quartered from the stem side
3 small onions (like scallions), sliced
fresh parsley, chopped
fresh rosemary, chopped
fresh dill, chopped
olive oil
salt
pepper
soy milk
sundried tomato feta, crumbled
shredded parmesan/asiago/romano cheese mixture

In a very small frying pan, heat a teaspoon of olive oil over med-hi heat.  Add the onions, peppers, and mushrooms. (Save the tomatoes until last!)  Lower temperature to medium or med-low and continue to cook until mushrooms just start to brown.  Do not overcook any of the veggies.

In a medium bowl, whisk together the eggs with salt and pepper and add milk just as you would for any omelette or egg dish.  Then whisk in the herbs.

In an omelette pan or medium sized frying pan, heat a couple teaspoons of olive oil over med-hi heat.  Add the egg mixture.  Watch this carefully, you may need to lower the temperature.  You do not want the eggs to cook on the bottom too quickly.  I am not a master omelette maker, so I recommend you google omelette cooking techniques.  I certainly made some mistakes this time.

Once the omelette is mostly cooked through (will still be a little runny on top), and you are able to slide a spatula around the edges and up under it, place the cooked veggies, the tomatoes, and the cheeses on half of the omelette on the side closest to the handle on the frying pan, adding the cheeses as well.  Holding the handle angle the pan downwards and use the spatula to flip the other side over the veggies and cheeses.  Allow to cook a little longer and to heat up the veggies and melt the cheese.  If you’re really talented you can flip the whole thing over to cook some more on the other side so you don’t get too brown on one side.

When cooked to your desired amount, serve with some extra tomatoes and feta on the side.  omg so yummy!

(As you can see, mine was not pretty, nor is my picture, but damn it was good!)

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