Friday, May 4, 2012

Clean out the Fridge Omelet

I threw this omelette together with some leftover ingredients from the Mediterranean frittata I made earlier this week. The combination of the slightly tart cherry tomatoes with the feta cheese is absolutely delicious.

olive oil spray
1 Tbsp butter
2 organic eggs
sea salt and fresh ground pepper, to taste
1/4 c cherry tomatoes, chopped
1/4 c cremini mushrooms, chopped
sprinkling of feta cheese

Lightly coat a non-stick pan with olive oil spray. Add mushrooms to pan and saute over medium-high heat for a few minutes until browned. Add tomatoes and saute for one minute more. Remove vegetables from pan and place on a paper towel to drain some of the oil. Melt butter in the same pan. Whisk eggs, salt and pepper in a bowl and add to pan. Cook until egg is just beginning to set. Then pour vegetables into the center of the omelet. Sprinkle feta on top of the vegetable mixture.

Omelet before folding over the edges

Gently fold over the edges of the omelet. Cook until the eggs are fully set. I like to flip it at least once to ensure the omelet is cooked through.

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