I had a fridge full of steamed broccoli and spinach. The broccoli was approaching that stage of wilted softness that makes you think twice about eating it straight up. And while the spinach was fresh, there was only 1 cup of uncooked spinach left to be eaten. Which, as we all know, translates into about 1 tsp or so of cooked spinach. ;)
Throwing these veggies together, I quickly realized that this wasn’t your ordinary breakfast fare. Unless, of course, there were eggs involved. Suddenly, the bowl of leftover veggies transformed into something greater in my head. And that is how my omelet was born.
Lucky for me, there was also a bowl filled with leftover roasted rosemary red potatoes sitting in the fridge. Which, by the way, tasted amazing the first time around. They’re incredibly aromatic, and when you combine this with their aptitude for turning into crisp, golden nuggets in the oven, they are pure perfection. But I’ve got to say, day old roasted potatoes are even better than the originals.
While the potatoes were reheating in my nonstick pan, I threw some scrambled eggs in on the side. One whole egg, 2 egg whites, a splash of plain soymilk and a bit of salt and pepper. Keeping it simple.
When it comes to omelets, I usually do the “inside out version.” That is, I heat the veggies and then add in the scrambled eggs. Chop, chop, chop with the rubber spatula and voila! You have just created an inside omelet.
However, there are times when only a real, honest to goodness, stuffed omelet will do. Sometimes you need the real deal.
Don’t feel bad if your omelet cracks when you fold the eggs over. It just means that you got a little carried away with overstuffing the filling. We all do it now and then.
Simply do as I do, and spread a little fresh ricotta on top. Suddenly, you have the perfect omelet.
The red pear was added in for the sweet factor. This was breakfast after all. I can’t imagine having breakfast without a lil’ bit of sweetness.
Veggie Stuffed Omelet with Ricotta
Leftover veggies of choice (steamed broccoli, cooked and drained spinach, black olives, onions, sweet bell peppers, mushrooms, etc.)
1 tsp olive oil
1 whole egg + 2 egg whites
splash of milk (or soymilk)
fresh ricotta cheese
In a nonstick cooking pan coated with cooking spray, add in cooked vegetables and sea salt to taste. Cook over medium heat until thoroughly heated. Transfer to a clean plate or bowl.
In the same pan, drizzle 1 tsp olive oil and bring to medium heat. In a small bowl, whisk eggs and soymilk together. Pour egg mixture into pan and cook over medium heat, occasionally tilting the pan to let the uncooked part of the eggs run onto the pan. Cook until center of eggs are set.
Add filling to center of egg mixture, and gently flip one half over the other while transferring to a plate. Spread with warmed ricotta cheese and sprinkle with parsley.
Serve immediately and ENJOY!
~~~~~~Question: What is your favorite way to eat an egg?~~~~