This past Sunday after my yoga class I was thinking about what to eat once I got home. I remembered that I had left over eggs and vegetables in the fridge from the food I made for my party. Not wanting any of it to spoil I decided to make an omelet out of it. By the time I got home it was about 1:30 PM; perfect time for an omelet because they are the perfect balance between breakfast and lunch which is why they appear on every single brunch menu in the city.
I have always been afraid to make omelets because they are hard to flip in the pan. Usually when I make them they turn out to be scrambled eggs with cheese and veggies mixed in. The key to making a good omelet is a small frying pan and low heat. You have to cook the egg until middle starts to bubble and then you add your ingredients and flip with a spatula carefully.
The omelet I made ended up being Italian in flavor. I had left over tomatoes, green onion, spinach, and fresh rosemary in the fridge. I chopped them up and added them to a skillet with some olive oil and fresh chopped garlic and cooked it down until the spinach was broken down. Once it was cooked I added it to the egg and then sprinkled some feta cheese on there too.
The best part of making an omelet is that you can use whatever you want. There is no single recipe that needs to be followed to make one. Don’t be afraid to experiment with flavors and ingredients and remember to have fun with it. If the omelet comes out not so perfect don’t be discouraged, just try it again and remember that it will still taste good.
Ingredients for the omelet featured here
- 3 eggs, beaten
- 1 tomato, chopped
- 3 scallions, chopped
- 3 cloves garlic, chopped
- fresh rosemary, chopped
- feta cheese
- olive oil
- salt and pepper to taste