Try Our Three-Egg Garden Omelette!

Although I'm not much of a breakfast eater, I confess to making omelets for dinner every once in a while.

Be sure to choose a saute pan that can be used both to pre-cook the veggies and also make the omelet. It should have a cover.

I use Omega-3, organic eggs when I make egg dishes, but this is not something you have to do to make this omelet delicious!


Three-Egg Garden Omelet

Ingredients

3 eggs
1/4 cup milk
1 small green pepper
1 small red onion
1 small tomato, sliced thinly
1 tsp. minced garlic
1 tsp. thyme
1 tsp. rosemary
Salt and pepper to taste
3/4 cup grated extra sharp cheddar
2 tbsp. canola oil
2 tbsp. butter or margarine

Directions

Cut the pepper, remove the seeds and stem, and slice into thin strips. Peel and cut the onion into thin strips. Place them in a saute pan with the oil, garlic, rosemary and some salt and pepper. Saute until the onions become translucent and the peppers have softened, but do not allow the veggies to become limp and overcooked. Remove from heat and set aside.

Place the eggs, milk, thyme, and more salt and pepper in a small bowl and whisk until all the ingredients are incorporated. Using the same pan (do not wash it out, just make sure you've removed all the veggies), add the butter or margarine and return to the stove over medium heat. Add the egg mixture and cover. Cook for 1 or two minutes over medium heat, then lower the heat and allow the eggs to cook slowly. Because I rarely time such things, it's hard for me to tell you how long this takes. It depends upon what kind of stove you are using, but I'd say it takes at least 5 minutes when the heat is on "low." You'll know when the eggs are completely cooked.

Remove the top and add the sauted peppers and onions on one side of the omelet. Then add the thin sliced tomatoes and grated cheddar. Return the cover until the cheese melts. Once the cheese has melted, fold the empty side of the omelet over the veggies. Return the cover and allow to sit over the heat for an additional minute.

With the help of a spatula, you should be able to slide this omelet onto a plate intact. It takes practice, so don't expect perfection the first time you make it. All that matters is how it tastes, and this one is delicious.

I usually garnish this omelet with chives and serve it with multi-grain toast. Enjoy!