By: Chef Laura Bonicelli
Can you eat too many vegetables? Probably not, and if you love vegetables, my Veggie Thyme Over-stuffed Omelet is for you! The combination of onions, peppers, spinach, and thyme is delightful and oh so healthy! Buy your ingredients at your favorite Farmers Market!
About Veggie Thyme Over-stuffed Omelet for Two
My Veggie Thyme Over-stuffed Omelet is a single skillet dish. The onions and mushrooms will start to caramelize while the peppers are perfect at crisp-tender. The spinach will wilt, while the thyme becomes fragrant.
I finish the omelet in the oven. That ensures that the eggs don’t
over-brown on the bottom, and they stay tender. Most omelets involve cheese, but I don’t think this needs it. But, you can always add a little feta or Parmesan if it strikes your fancy. Have fun making and sharing my Veggie Thyme Over-stuffed Omelet for Two!
If you want more recipes Join The Club!!!
Step by Step Instructions
Veggie Thyme Over-stuffed Omelet for Two
Equipment
- medium-sized oven-proof omelet skillet
Ingredients
- canola cooking spray
- 1 cup thinly sliced red onion
- 1 cup thinly sliced red or yellow bell pepper
- 1 cup sliced mushrooms
- =====
- 1 1/2 cups baby spinach
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper -- to taste
- =====
- canola cooking spray
- 4 large eggs
- 2 tablespoons milk
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350º F. Heat a medium-sized oven-proof omelet skillet, coated with cooking spray, over medium heat on your stovetop.
- Add the onion, peppers, and mushrooms. Sauté, stirring occasionally, for 5 minutes, until peppers are crisp-tender.
- Stir in the spinach and thyme leaves and continue to sauté, stirring constantly, until the spinach wilts, 1 minute. Remove the mixture to a bowl and set aside. Wipe the skillet clean with a paper towel.
- Whisk the eggs with the milk and salt and pepper in a medium-sized bowl. Heat the same skillet, coated with cooking spray, over medium heat. Add in the eggs and heat until the edges begin to set and lift from the pan.
- Place the skillet in the oven until the eggs are set on top, about 4 minutes. Remove the pan from the oven. Put the reserved vegetables on one-half of the eggs and fold the other side on top. Carefully remove the omelet to a serving dish or split between two plates for two servings.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Chickpea Hummus
Take me to the lesson... Chickpea Hummus Chickpea Hummus makes a wonderful dip for vegetables or spread for toasted pita bread food processor 4 cups canned or cooked garbanzo beans (chickpeas)1/2 cup tahini1/3 cup warm water1/2 Cup extra-virgin olive oil1 lemon...
Almond Croissant
Take me to the lesson... Almond Croissant The most delicious pastry in the world! =====Filling=====1/2 cup sugar1 cup almond meal flour1/2 tsp. Kosher salt1/2 cup cold unsalted butter -- diced1/4 tsp. almond extract2 large eggs=====Assembly=====8 day-old croissants1...
Croissants
Take me to the lesson... Croissants Making croissants is a dance between the temperature of the butter and the temperature of the dough. The butter must roll out evenly between each layer, but never melt. The dough has to be warm enough to roll well, but cool enough...
Recent Comments