Cook this: quick & healthy – everything-but-the-kitchen-sink omelette

This isn’t so much a “recipe” as your friendly Monday morning reminder that healthy food doesn’t have to be expensive, complicated, or time consuming. By Monday morning, most of us have probably enjoyed a bit of weekend indulgence (I know I did, after attending a gorgeous wedding with amazing food!), and we’d like to get back to eating something a bit healthier and lighter. But the thought of eating a boring salad sends most of us back to the heavier food we’d indulged in to start off with; it’s a vicious cycle.

This is one of my go-to recipes when…
a) I’m craving something healthy and lots of veggies but I don’t want a salad
b) I’ve got leftover veggies and rice that are at the end of their lifespan in the fridge and want to use them up rather than wasting them (and more money on more food)
c) I’ve got other delicious odds and ends in the fridge or pantry that I want to use but can’t think of another dish to tie them all together
d) I can’t really be bothered working too hard to get a healthy meal on the table

Eggs are also a pretty great source of protein, and it’s not a bad idea to give your gut a break from digesting meat all the time. With my food intolerances, beans and legumes are sadly off the table for me now, so eggs are the perfect back up option (they’re also pretty cheap compared to meat). Aaaaand if you double to recipe, you’ve got dinner for 2 and leftovers for lunch!

Ingredients:
– 2 large eggs
– cooking spray oil
– salt & pepper & your favourite dried herbs
– whatever else you want to throw in! I used (for this omelette) a cup of (cooked) brown rice, leftover roast red capsicum and zucchini, a few cherry tomatoes, a handful of baby spinach leaves and a few Kalamata olives. I’ve also used everything from leftover roast vegetables, antipasto mixes and cheese left behind from weekend platters, even leftover stir fried vegetables and noodles in an Asian style omelette!

Method:
1. Preheat your grill to high and leave it waiting.

2. Whisk the eggs together, season with a little salt, pepper and dried (or fresh, if you have them) herbs, and stir in everything else you want in there.

3. Heat a large, non-stick fry pan over medium heat and spray with cooking oil, making sure to coat it well (otherwise you’ll leave half the omelette behind in the pan).

4. Pour in the omelette mix, and cook over medium heat for a few minutes, until you start to see the egg getting whiter rather than translucent. At that point, you can flip it, but I prefer putting it under the grill to slowing cook through from the top and forming a nice golden crust. This is also a good time to sprinkle some cheese on top, if you’re that way inclined.

5. Once cooked through, let it cool for a few minutes before removing from the pan, slicing up and serving – a little sauce on top is always a good touch, and we use everything from mayonnaise to mustard to hoi sin sauce to chili paste; anything goes!

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