My mother-in-law, Jane, makes the world’s greatest roasted vegetables. They are simple, easy, classic, and make eating vegetables an actual delight. I roast almost all of our vegetables these days because of her. It’s the best way to ensure I feed Jim something besides sugary treats. It’s also Lent, so our veggie intake is way up!
Omelet you in on my secrets.
If there are leftover roasted vegetables, popping them in an omelet is the way to go. I’ve always been a more savory-oriented person, so roasted veggies integrated into breakfast sounds way better than fruit to me. Today was roasted cauliflower and asparagus!
Oh, and yeah, that’s double chocolate chip banana bread. The way I see it, if you’re going to have cake, might as well have it in the morning when you have the whole day to work it off. And now that the weather is warmer and we’re getting our walks in more regularly, I am happy to add a few more carbs into my diet 🙂
I like to nudge my omelet on top of a buttery piece of toast and let it spaceship into my mouth. Toast is a great vehicle for interstellar food.
Cheddar + bruschetta + roasted veggies wrapped in an egg and riding the sourdough rocket = breakfast bliss.
Plus, I got chocolate cake. Life is good.
Omelet making 101: How to omelet
- The trick to frying up an omelet in the skillet is low heat and steam. Use a 6″ frying pan and melt butter in it on high heat, spreading the butter all over the pan. Pour in your beaten egg (I add a splash of cream and some salt, parsley, and garlic powder to my beaten eggs and 100% recommend) and then lower the heat and cover. Let it slow cook for a few minutes.
- Don’t have a lid for your frying pan? Use aluminum foil.
- Be brave. Flip the omelet. There’s something exciting about the quick slide, fling, and flip. It’ll also up your pancake game. A little flipping panache is good for your culinary repertoire.
- To flip the omelet, first make sure it is not stuck to the pan by sliding a silicon spatula under the omelet and breaking loose any stuck parts. Then hold the pan handle, slide the omelet around, and then fling it up, letting it land on the other side. Not so bad, huh?
- Make it sawwwcy. Omelets can be a little dry if you’re just topping them with cheese and vegetables. You wouldn’t just add cheese and veggies to pasta, would you? You’d add sauce, too, right? I love Trader Joe’s tomato bruschetta topping to make my omelet saucy.
Essential omelet recipe
Since I don’t know what your roasted veggie leftover situation is or how you like your eggs seasoned, here are the basic instructions fit for you to tailor to your liking. Reheated roasted veggies are fine to be microwaved on low power for 30 seconds or so. Serves 1.
Ingredients
- 1/2 tbsp butter
- 1 egg + 1 egg white
- Splash of milk or cream, about 1 tbsp
- Pinch of salt, about 1/8 tsp
- Dash of garlic powder (optional)
- Dash of black pepper (optional)
- Sprinkling of dried parsley (optional)
Fillings!
- Shredded cheddar cheese, about 2 tbsp
- 2 oz roasted veggies (about 4 medium pieces of roasted cauliflower and four pieces of roasted asparagus)
- 3 tbsp Trader Joe’s Bruschetta topping
- Beat egg, egg white, milk/cream, salt, and other desired seasonings in a bowl.
- On high heat, melt butter in a 6″ skillet and spread butter around completely.
- When butter is bubbling, pour in egg batter, lower heat to about 30%, and cover.
- Allow egg to steam for 2 minutes undisturbed.
- Uncover and make sure no part of the egg is sticking to the pan, loosening it with a silicon spatula if necessary.
- Holding the pan handle with one hand, flip the omelet. Be brave. You can do it.
- Immediately cover the new side facing up with toppings, starting with the cheese.
- Once cheese is melted, fold omelet over on itself and slide out of the pan onto a plate.
And that’s it. Devour it. Oh, wait.
Bonus recipe. Crispy roasted cauliflower. Because, to quote the Hokey Pokey, that’s what it’s all about.
Crispy Roasted Cauliflower
Ingredients
- 12 oz Fresh cauliflower florets sliced to expose one flat side
- Kosher salt
- Extra virgin olive oil
Instructions
- Preheat oven to 375°F / 190°C. Place a sheet of parchment paper on a roasting pan or cookie sheet.
- Place cauliflower florets in a large bowl. If they are uneven in size, slice them so they are close to the same size. Additionally, it is beneficial to have a flat, sliced side of the floret to place flat side down on the roasting pan.
- Sprinkle with kosher salt and drizzle with oil. If there are florets that did not get any oil in the drizzle, dip their head in the oil that has pooled at the bottom of the bowl.
- Place the seasoned cauliflower on the parchment-lined pan, flat side down, if possible. Place the cauliflower spread out. Crowding vegetables in the pan steams them and prevents roasting.
- Place pan in oven and bake at 375°F / 190°C for 30 minutes. Then increase to 400°F / 200°C for 20 minutes.
- Serve immediately or refrigerate up to 3 days.
