Veggie Omelet

We moved last week, from our rental home in Colorado, back to our home in Utah. We loved Colorado, but we love Utah too so we’re happy to be back home :); and yes, I call Utah home even though I was born and raised in Seattle, probably because Scott and I have spent 8 of our nearly 12 years of marriage in Utah. Our house is half way unpacked. It would be all the way unpacked(I like to finish projects and in good time) but we are finishing our laundry room, throwing up a hall in another room, and putting in a new wall in yet another, plus we’re painting several rooms, all while trying to live in the house with our family of seven ;). It’s been great fun. Okay, I might be exaggerating a little. I think messy and chaotic would be better words to describe what’s going on in our home right now. Though I am very excited for the finished product. Once those projects are done, we’ll unpack the rest of our boxes, though the house projects will be far from done. But are they ever? It seems like there is always something I want to do to update or improve the house. Anyway, I wrote several food posts the week before we moved so that I could schedule them to share over the next few weeks, so without further ado, here is my favorite way to make omelets:

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Omelets are one of those meals that I could enjoy eating for breakfast, lunch or dinner. When we’re checking out hotels to stay in for family vacations, if they have an omelet bar, I’m sold. Have you ever seen one of those omelet bar guys making an omelet? It’s like magic! They are amazingly fast and they turn out beautifully every time. And I love all the fillings they have to offer. Those hotels, and my husbands dad, who can make an amazing omelet, were my inspiration for this post. I’m hoping to share some tips and tricks along the way that will make omelet making stress-free, or at least, less stress than you might imagine :).

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Warm up an 8-inch pan over medium heat. Add oil and diced veggies and cook for one minute, until veggies are tender and/or spinach is wilted. Dump cooked veggies into  a small bowl and set aside. In a liquid measuring dish or small bowl, crack both eggs and add 1 Tbsp water and whisk together vigorously.

Melt your butter in the same 8 inch pan, and gently tilt the pan back and forth to coat the pan evenly.

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Pour the water egg mixture into the pan so that it spreads across the entire bottom of the pan evenly, and do not stir! Let them sit and start to bubble up a little bit.When the bottom of the eggs begin to set a little bit, use heat-resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the ‘liquidy’ egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. If the egg sticks at all, loosen it with your spatula.

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Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. Do not overcook. Working quickly because omelet is still in the pan, Sprinkle half of the omelet with cheese and toppings.

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Quickly fold the other side of the omelet over the toppings.

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Flip onto a plate and serve warm. I like to top mine with a little tapatillo!

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THE RECIPE:

Veggie Omelet:
*makes 1 omelet

1/2 Tbsp coconut or olive oil
1/4 c diced veggie toppings (bell peppers, spinach, tomato, onion, green onion, mushrooms etc)

1 Tbsp butter
2 eggs
1 Tbsp water
1/4 c grated cheddar or mozzarella cheese

Warm up an 8-inch pan over medium heat. Add oil and diced veggies and cook for one minute, until veggies are tender and/or spinach is wilted. Dump cooked veggies into  a small bowl and set aside. In a liquid measuring dish or small bowl, crack both eggs and add 1 Tbsp water and whisk together vigorously. Melt your butter in your pan and gently tilt the pan back and forth to coat the pan evenly. Pour the water egg mixture into the pan so that it spread across the entire bottom of the pan evenly, and do not stir! Let them sit and start to bubble up a little bit.When the bottom of the eggs begin to set a little bit, use heat-resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. If the egg sticks at all, loosen it with your spatula.Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. Do not overcook. Working quickly because omelet is still in the pan, Sprinkle half of the omelet with cheese and toppings.  Quickly fold the other side of the omelet over the toppings. Flip onto a plate and serve warm. I like to top mine with a little tapatillo!

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