This omelet turned out really well this morning. Great way to have eggs. I am such a “stick in the mud” and have only “thought” I liked eggs, scrabbled with cheese. But, this veggie omelet has changed my mind and given me a new way to have eggs. And I still get a little cheese.
Vegetable Omelet with Manchego Cheese
Author: Dr. Mark Hyman
Recipe type: Entree, Breakfast or Brunch
Prep time:
Cook time:
Total time:
Serves: 1
A satisfying entrée served at breakfast, lunch or brunch. The Manchego cheese adds a smooth, rich flavor to the omelet.
Ingredients
- 3 teaspoons extra-virgin olive oil
- 1 tablespoon diced green bell pepper
- 1 tablespoon diced red onion
- 2 large eggs
- 1 tablespoon water
- ¼ teaspoon kosher salt
- pinch of freshly ground black pepper
- 2 tablespoons grated Manchego cheese (1/2 ounce)
- 2 tablespoons chopped tomato
- 1 medium scallion, chopped )2 teaspoons), for garnish
Instructions
- Heat 1 teaspoon of the extra-virgin olive oil in a small skillet.
- Add the green pepper and onions and cook for about 3 to 4 minutes, until tender.
- When cooked, remove from the pan and set the skillet aside for cooking the eggs.
- Meanwhile, in a medium bowl, beat together the eggs, water, salt and pepper.
- Heat the remaining 2 teaspoons of extra-virgin olive oil in the same skillet over medium heat.
- Add the eggs and stir until they begin to set on the bottom and around the edges.
- Using a spatula, lift the edge of the eggs that are set and let the liquid eggs run underneath to cook.
- When the eggs are nearly set throughout, spread the green pepper, onion, grated cheese and tomato over half of the egg circle. Using a large spatula, carefully lift and fold the other side of the omelet over the vegetables and cheese. Turn the heat to low and continue to cook for about 1 minute, to melt the cheese and heat the vegetables. Slide the omelet out of the skillet onto a plate.
- Garnish with scallions