Country Cheese and Veggie Omelet
Breakfast and Brunch - Nancy N Wilson
- 10 tsp unsalted butter (3 tbs plus 1 tsp- cut into 10 pcs)
- 1/3 cup tomatoes, peeled, seeded and coarsely diced.
- 8 tsp scallions (or green onions), finely chopped
- 5 oz fresh spinach leaves (stemmed and torn into bite-size pcs)
- 8 lg eggs
- Salt and freshly ground white pepper, to taste
- 1/2 cup sharp cheddar cheese, grated
Adapted from google.com
PREPARE THE VEGGIES:
In a small skillet over moderate heat, melt 2 tsp of butter. Add the tomatoes, scallions, and spinach; saute about 30 minutes. Remove from the heat and set aside.
PREPARE THE EGGS:
In each of four separate small bowls, beat 2 eggs lightly and season with salt and pepper to taste.
In a 7" to 8" nonstick skillet or well-seasoned omelet pan, melt 2 tsp of the butter over high heat until foaming, but not browned. (Tip the pan from side to side to coat the bottom and sides with the butter.
Pour to eggs into the pan, stir once with a fork and cook over med-high to high heat until the edges begin to set. Prick the bottom of the omelet with a fork and gently pull edges away from the sides of the pan so the uncooked portion flows under the cooked edge. Continue the process until most of the liquid is set (20 seconds). (The surface of the omelet should be slightly runny).
Sprinkle 2 tbsp of the cheese and 1/4 of the sauteed veggie mixture over the omelet. Fold half the omelet over onto itself and continue cooking for 10 to 15 seconds more. Turn onto a warmed plate and serve immediately.
Repeat the process with the remaining 3 bowls of eggs, cheese and veggie mixture to make the next three omelets.