SOUTHWESTERN OMELET
An omelet is definitely one of the more classic breakfast dishes you can make—it’s simple and delicious. I like mine on the thinner side so I can fold it completely around the filling. Topped with fresh herbs or a little diced avocado, this Southwestern omelet would make a great lunch or snack as well as the more usual breakfast. SERVES 1
PREP TIME: 10 minutes
COOK TIME: 10 minutes
1 tablespoon extra-virgin olive oil or grass-fed butter
¼ red onion, diced
½ garlic clove, minced
1 tablespoon chopped red or green bell pepper (or a mixture)
2 thin slices ham, diced
1 tablespoon chopped fresh tomato
2 eggs
Salt
Freshly ground black pepper
¼ avocado, diced
1 to 2 tablespoons salsa
- In a large skillet over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the bell pepper, ham, and tomato, and cook for another 2 or 3 minutes, until the ham begins to brown. Remove the mixture from the pan, and set aside. Return the pan to the heat.
- In a small bowl, whisk the eggs until combined. Pour them into the hot pan, and move the pan around so the egg spreads out evenly across the hot surface. Allow the eggs to set, about 2 minutes, and use a spatula to flip the omelet over.
- Add the vegetable-ham mixture to the middle of the omelet, spreading it into a broad stripe down the center. Season with salt and pepper, and use a spatula to fold the sides of the omelet over the filling.
- Transfer the omelet to a plate, top with the avocado and salsa, and serve.
VARIATION 1 CLASSIC VEGGIE OMELET: Go vegetarian by replacing the ham with 2 tablespoons Perfect Sautéed Mushrooms (here).
VARIATION 2 CRAB AND ASPARAGUS OMELET: Sauté 4 or 5 stalks chopped asparagus over medium heat in ½ tablespoon olive oil for 8 to 10 minutes, and then remove from the skillet. Make the omelet as directed in step 3, and fill it with ½ can crab-meat plus the cooked asparagus.
PREP TIP: If you’re ever cooking something that requires only egg whites, save the yolks in a container and add them to your next omelet! The same goes for recipes that call for yolks—you can easily add the leftover whites to your breakfast and not have to throw them away.
