Steak And Veggie Omelettes

Healthy, delicious, easy, and a great way use use up leftovers in the fridge! The key to a good omelette is having the right sized pan for your eggs, and also not overloading your eggs. I also highly suggest prepping everything first so that once you pour the eggs in the pan you just dump the rest of the ingredients and go. 

Ingredients:

eggs (I used 2 for mine 3 for Hubby)

diced or chopped vegetables (bell pepper, onion, mushrooms, olives, tomatoes, spinach etc!)

light drizzle of olive oil- just enough so the eggs don't stick. 

salt/pepper/seasonings to taste

Omelettes are really a meal that you create as you go. There's no set recipe for the perfect omelette. There's actually not even a set way to cook an omelette. Some people make the egg fluffy and pre-cook the inside ingredients then gently fold the egg over the ingredients making a sort of pocket. This works best if you're using cheese in your omelette. The cheese acts as a glue, keeping everything together. My favorite way however is slightly different, and works better for us, since we don't use cheese. I scramble up the eggs (normally adding a bit of milk/soymilk to make them fluffy) and pour them into a small omelette skillet. An omelette skillet is mush smaller that what you would normally saute meats and vegetables in. I think mine is an 8 inch skillet. This is key, however, because it allows the eggs to stay confined to the shape of the pan and the add-in ingredients to cook evenly. If your pan is too big, the eggs will run all over, be too thin, and your add-in ingredients will be all over the place. Anyways... once you notice the egg starting to firm up on the bottom, sprinkle in your add-ins. The order doesn't really matter, but I tend to throw in the ones that take longer to cook first, like bell peppers and mushrooms. I normally add my meat last because it's already cooked. evenly distribute your add-ins and let eggs continue to cook. Run a spatula around the edges to keep the eggs from sticking. When you can shake the pan and the omelette move as one solid form, it's time to flip. Now if you're a super chef you may try your hand at the air flip- however that always scares me and I don't really want to have omelette all over the stove. How I flip is by taking two spatulas or turners and getting up under a good amount of the omelette on one side. Then I quickly start to turn it over. Sometimes it does fold over on itself, but you can easily straighten it back out once it's flipped. I let it cook for a little bit on that side, and when I notice that side starting to firm up, I fold the omelette in half (the side with all our add ins will be facing out) and continue to cook, flipping the now folded omelette, until done. You can see in the picture above, that mine is no where close to perfect, but man oh man was it tasty!!! I had some left over broccoli so I threw that in the skillet afterward and sauteed it up with a little olive oil and garlic for my side, and then cut up a pear to replace the crunch you would normally have with a piece of toast. Hope this makes sense!!! Enjoy!!!