A heavenly omelet filled with red and yellow peppers, mushroom, spinach and jalapenos. Perfect for a lazy breakfast in bed.
Ingredients:
2 eggs (per omelet)
1 tbsp of milk
1 tbsp of butter
salt and pepper to taste
Filling:
Any vegetables that could be easily diced. Here are some vegetables, but feel free to be creative.
1/8 cup of diced green pepper
1/8 cup of diced red pepper
1/4 cup of diced onion
1 cup of fresh spinach leaves, washed and drained well
1/2 cup of sliced fresh mushroom
1/2 jalapeno pepper with seeds removed, finely diced
1/8 cup of diced pepper jack cheese
1/2 tbsp of butter
Garnishing:
sliced green onion
sliced cherry tomatoes
cilantro
shredded cheese
Procedure:
1. Saute all the vegetables in 1/2 tbsp of butter on low heat until the spinach has cooked, about 10 minutes.
2. While the veggies are sauteing, beat the eggs in a bowl, then add soy milk and seasonings.
3. Melt 1 tbsp of butter in a separate frying pan, 8 – 10 inches in diameter.
4. When the butter has melted completely, pour the egg mixture into the pan (remember low heat), and let cook until the mixture begins to solidify.
5. Take your vegetable mixture and spread evenly on the middle third of the egg (make sure that most of the egg mixture is solid, a very thin layer of liquid on top is acceptable).
6. Sprinkle the diced pepper jack cheese as the egg begins to cook. Add seasoned salt and pepper to taste. (You can also use other cheese of your choice).
7. Carefully pick up the edge of the egg with a flat spatula and fold approximately halfway over the filling, and from the folded edge, then roll the same side over, looking like a burrito. Cook it in the pan until it is done, about 5-7 minutes.
8. Carefully pick up the omelet with a flat spatula, place it on a plate and sprinkle shredded cheese on top.
9. Arrange the sliced cherry tomatoes on top of the omelet, then accentuate with some sliced onion leaves. Finally, add a sprig of cilantro on the side as (an optional) garnish. Serve warm.
