Omelettes are such a breakfast staple, but somehow I always forget about them. At home I ted to do waffles or pancakes, and when I go out it’s usually something complicated enough that I’d rather pay someone else to suffer through making it.
But for once last weekend, the boyfriend remembered that they existed and we decided to go the (semi)healthy route and do a couple veggie omelettes. There’s something about veggies covered in cheese that’s comforting on a cold winter morning, isn’t there? No? Just me? Eh, whatever. Don’t tell me how to live my life.
I wanted to share the method the boyfriend and I use for those of you who don’t typically venture into the land of stuffed, fluffy eggs.
[Makes 2 omelettes]
1/4 cup 2% milk
Pinch of salt and pepper, to taste
1/2 a red pepper, chopped
4 mushrooms, chopped
2 green onion stalks
1 1/2 cups mozzarella cheese, divided
1) In a small bowl, combine eggs and milk and beat well. Add salt and pepper to taste. Set aside.
2) Chop veggies and sauté over medium heat for 3-5 minutes to warm them up. Set aside.
3) Pour egg mixture into a medium non-stick pan. Cook over medium heat until cooked through, then flip.
4) Add veggies and 3/4 cup cheese to one half of the egg and carefully fold in half.
5) Continue cooking until no longer runny. Top with 1/4 cup of cheese and serve. Enjoy!