Omelets are one of those lovely creations that can be eaten for breakfast lunch or dinner. Sometimes when we have company staying with us, and a rare lazy Saturday morning to boot, we will set up a “make your own omelet bar” and allow guests to walk the buffet and pick from bowls whatever sounds good to them. From fancy cheeses to leftover sautéed vegetables, to the unusual combinations like shrimp and avocado, it’s fun to see what everyone creates. Really, the possibilities are endless!
Adapted from the Greens and Herbs Omelet recipe from Meatless: by the Kitchen of Martha Stewart
Greens and goat cheese come together to make savory breakfast perfection.
- Olive Oil - 1 tablespoon plus 1 teaspoon
- Onion, thinly sliced - 1/2
- mixed mushrooms, any fresh variety - 1/2 cup
- chopped Swiss Chard (or use any greens, such as spinach, kale, or collards (trimmed and washed) - 1 1/2 cups
- large whole eggs - 2
- egg white - 1
- chopped fresh herbs - 1 or 2 tablespoons
- goat cheese (really, can you have too much? Add to your liking) - 1 tablespoon
- microgreens (optional) - 1 tablespoon
1 – Heat one tablespoon olive oil in a nonstick skillet over medium-high heat. Sauté onion 2-3 minutes. Add mushrooms and sauté until soft, stirring often, about 2-5 minutes more; season with salt and pepper. Stir in greens and cook until wilted, about 30 seconds more. Remove from pan.
2- Whisk together eggs and herbs in a bowl. Heat remaining teaspoon oil in pan; add egg mixture. Reduce heat to medium. Now it’s time to make it happen, so have a plate ready. Cook, stirring eggs with a flexible spatula and shaking pan over heat, until curds begin to form, about 1 minute. Continue cooking, pulling cooked egg from edge to center of pan with spatula, until omelet is just set, 15 to 30 seconds more.
3- Sprinkle greens mixture and cheese over half of the omelet, then gently fold over the other side; slide out of pan onto a plate. Top with microgreens, and serve.
You know it’s going to be good day when you’ve already eaten greens at breakfast! Now that you’ve got those out of the way, I say we move straight into chocolate cake for lunch.