This is a nice, quick little meal that uses a couple tasty fresh, fall vegetables. This omelet is almost like a frittata in the sense that you saute the vegetables before adding the eggs. I didn't snap a picture of it since it was eaten so quickly. You can easily make this omelet with other fresh seasonal vegetables, sauteed just until crisp-tender before adding the egg. I prefer cutting or slicing the vegetables very thinly for omelets. Enjoy!
Fennel & Green Onion Omelet
Melt over medium heat:
1-2 Tbsp butter
Add and saute in butter 3-4 minutes:
1/4 - 1/3 cup fennel bulb, thinly sliced
2 green onions, sliced
salt & pepper
Add to pan:
2-3 eggs, whisked
I like to flip the entire omelet over - very carefully - before adding the cheese. This helps avoid any brown outer edges. (Sometimes this requires that I slice it in half and flip one half then the other if I'm using 3 eggs instead of 2).
Add to omelet, and cook until you're happy with how well cooked the egg is looking, usually not more than a minute:
grated sharp cheddar, or another cheese - feta, gouda, etc.
Fold omelet in half and serve! Great with gluten-free toast & a side of fruit. Enjoy!
Fennel & Green Onion Omelet
Melt over medium heat:
1-2 Tbsp butter
Add and saute in butter 3-4 minutes:
1/4 - 1/3 cup fennel bulb, thinly sliced
2 green onions, sliced
salt & pepper
Add to pan:
2-3 eggs, whisked
I like to flip the entire omelet over - very carefully - before adding the cheese. This helps avoid any brown outer edges. (Sometimes this requires that I slice it in half and flip one half then the other if I'm using 3 eggs instead of 2).
Add to omelet, and cook until you're happy with how well cooked the egg is looking, usually not more than a minute:
grated sharp cheddar, or another cheese - feta, gouda, etc.
Fold omelet in half and serve! Great with gluten-free toast & a side of fruit. Enjoy!
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