Weekend Omelette

I never really enjoyed omelettes until recently. Most of the ones I’d had in the past had too much cheese, not enough flavor, too much filling, or just didn’t taste great. Then there was one morning when I threw together an omelette and stirred some roasted tomato sauce to the filling. Wow. For me, that is the key to a delicious omelette. Now, any time I make an omelette, roasted tomato sauce is a requirement.

I generally open the fridge and see what we have available. I try to always use onions, greens of some sort, and of course…roasted tomato sauce. Beyond that, it really depends on what I find. This time I used onion, sweet bell pepper, zucchini, beet greens (the last from our garden, harvested in November and still looking fabulous!), Swiss chard (blanched and frozen during the summer months), roasted Hubbard winter squash (our last one from the season), and ham.

After washing the pan, I start the eggs. I let the eggs cook slightly and then start lifting the sides with my spatula, tipping the pan, and letting the raw egg pour under the cooked egg. This is a trick I learned from Matt and it works great!

The top broke a little on this one. No biggie, still tastes great! Feel free to play around with this. I’ve tossed in a chopped chipotle pepper to the saute, bacon in place of ham, leftover roasted carrots, mushrooms, or whatever you have will work great! Add a sprinkle of cheese inside, if you want.

Weekend Omelette
* serves 2-3 or 3-4 with a salad for a light lunch

Ingredients:

  • Butter & olive oil
  • Kosher salt & pepper
  • 1/4 onion, chopped
  • 1/2 bell pepper or 2 snack size sweet bell peppers, chopped
  • 1/2 small zucchini, halved lengthwise and sliced into pieces
  • 1/4 cup chopped ham
  • pinch hot pepper flakes
  • 1/4 cup frozen or 1/2 cup fresh greens (beet greens, Swiss chard, kale, etc)
  • 1/4 cup roasted tomato sauce
  • 1/4 cup roasted winter squash
  • 4 eggs
  • splash milk/cream/half & half

Directions:

  1. Heat a tablespoon of butter and drizzle of olive oil in a saute pan over medium heat.
  2. When hot, add the onion and saute for 2-3 minutes, until softened.
  3. Add bell pepper and season with a pinch of Kosher salt and pepper. Saute for 2-3 minutes.
  4. Add zucchini and saute just until both sides are browned slightly, about 1-2 minutes per side.
  5. Add ham and pinch hot pepper flakes.
  6. Once ham has heated through, add greens and saute until wilted or warmed through.
  7. Stir in roasted tomato sauce. About 30 seconds later, stir in roasted winter squash.
  8. Remove from heat and clean saute pan.
  9. Return saute pan to heat, add 1/2 tablespoon butter and drizzle of olive oil.
  10. Whisk splash of milk/cream/half & half into eggs and season with Kosher salt and pepper. Once butter has melted and pan is hot, pour in eggs.
  11. Let cook for a minute or so until you are able to lift edges and allow egg to pour underneath as pictured above.
  12. Once set, but still uncooked on surface, spread filling over half the omelette. Fold over and let cook for a minute or two, until the filling has warmed through.
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This entry was posted in Bell Peppers, Swiss Chard, Winter Squash, Zucchini. Bookmark the permalink.

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