Sunday, June 19, 2011

Santa Barbara Omelet

I was hungry for an omelet again this morning and wanted to incorporate seasonal vegetables again. This is a variation that has some great texture as well with the celery. I paired the omelet with some bacon (Hormel black label is gluten free) and some fresh seasonal berries. I hope you enjoy this recipe!

Here is how:
1. In a medium skillet, melt 2 Tbs. of butter and saute 3 Tbs. of chopped green bell pepper and 1/4 cup of  chopped red onion (or any sweet variety) until tender.

2. Add:
- 1 chopped tomato
- 1 stalk of chopped celery (organic has much better flavor)
- 1/2 cup of chopped mushrooms
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper

3. Cook over low heat, stirring occasionally, until the tomato is tender (about 5 minutes).

4. In a medium bowl, beat together:
- 3 eggs
- 1 Tbs. cold water
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper

5. In a skillet or omelet pan, melt 2 Tbs. of butter over medium heat, raising the edges with a spatula to let the uncooked portion flow underneath.

6. As the omelet sets, top with some shredded sharp cheddar cheese and half of the vegetable mixture.

7. Gently fold the omelet in half and top with the rest of the vegetables and some more shredded cheese.

Here is to eggs with style! xo

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