Friday, November 2, 2007

Curried Vegetable Omelet



Being that I've had a bunch of stuff going on, I haven't been much up to making elaborate meals or complicated dishes. Thank goodness for omelets; they make a quick and easy meal pretty much any time of day. This one comes from a recipe out of The Big Book of Vegetarian by Kathy Farrell Kingsley, a cookbook I definitely recommend to any veggies that enjoy cooking. It has many satisfying, delicious, and nutritious dishes in it, I use it all the time. I also recently got From the Vegetarian Slow Cooker by Robin Robertson (being that it's getting pretty chilly up here in the north east), so look for some posts containing recipes from that one soon.

RECIPE
Curried Vegetable Omelet

Filling:
  • 1 c small broccoli florets
  • 1/2 c thinly sliced, peeled carrots (I just shred mine on my cheese grater)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced (I chop mine finely)
  • 1/4 c chopped red bell pepper (this makes it pretty)
  • 1 tsp curry powder
  • 1/4 tsp ground cumin
  • 1 clove garlic. minced
  • 1/2 tsp salt
  • 1/2 tsp grated lemon zest (I've never used this in the omelet)
Omelet:
  • 3 large eggs
  • 2 tsp water
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp butter
  • In a medium saucepan of boiling water, cook the carrots and broccoli until crisp tender, about five minutes, drain well.
  • In a medium skillet over medium heat, melt the butter and the olive oil. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes.
  • Stir in the curry powder, cumin, garlic, salt, lemon zest and cooked veggies.
  • Set aside
  • In a small bowl, beat the eggs with the water, salt and pepper. Heat an 8-10 inch non stick omelet pan or skillet over high heat. Melt the butter in the pan, and pour in the eggs.
  • Swirl the pan by the handle to distribute the eggs evenly over the surface.
  • Cook without stirring until the bottom and edges start to set, about 10 seconds.
  • As the bottom begins to set, lift the cooked portion of the omelet with a thin spatula to let the uncooked egg mixture flow under it. Repeat until most of the omelet is set but the center is still moist and creamy.
  • Spoon the filling down the center of the omelet.
  • Fold the omelet over the filling in thirds and serve.