Friday, June 12, 2009

Friday's Feisty Feast: Icebox Omelette

Today's culinary delight is as versatile as they come! I've affectionately named this one "Icebox Omelette" because it's a great way to clean your fridge out of leftover vegetables, meats, and cheeses before going out of town. It's versatility also shines through in the fact that omelette's can be created with customizable ingredients to suit individual taste preferences. Vegetarians and meat lovers alike can easily share this same meal too! You can serve one to one-hundred people at any given time, without any added complexity. And thanks to the heartiness of protein-loaded eggs, this meal can easily be served for lunch or dinner. Eggs are not confined to just breakfast anymore!

Icebox Omelette

2-3 Eggs per Omelette
Olive Oil
Filling: Approx. 1 cup total of your favorite vegetables, meats, and cheese (or whatever you have leftover in your fridge)

Suggestions: Bell Peppers, Tomatoes, Green Onions, Minced Garlic, Black Olives, Mushrooms, Italian Sausage, Diced Ham, Bacon, Pepperoni, Cheddar Cheese, Mozzarella Cheese, Feta Cheese, etc.

$*$*Money Saving Bonus: Choose your favorite pizza toppings. Make omelettes for lunch and a pizza for dinner using the same ingredients. Less waste and less trips to the store!*$*$


Dice all ingredients for the filling and set aside. Coat the bottom of a medium sized frying pan with olive oil over medium heat.
Add any meats and vegetables to the oil and saute for 3-5 minutes, stirring often.
Meanwhile, whisk together 2-3 large eggs in a small bowl, adding a splash of milk if you desire a fluffy omelette.
Remove the sauteed meats and vegetables from the pan and set aside.
Return the frying pan to medium heat and add the eggs.
Allow the eggs to cook undisturbed while the bottom begins to set.
Take a wide flat spatula and drag one small portion of the omelette to the center of the pan, allowing the liquid portion of the egg to run in and fill its space.
Repeat this step until most of the liquid has set.
Add your meats and vegetables filling to one half of the omelette, setting aside a teaspoon of filling for garnishing.
Layer on any cheese filling now and fold the bare portion of the omelette up and over the filling.
After about two minutes, flip the omelette and cook the other side.
Once fully cooked, remove from heat and slide the omelette onto a plate.
Garnish with extra filling and extra cheese.
Serve with your favorite variety of potatoes, breads, and beverages depending on the meal you are serving it as.

Breakfast: Hash browns, toast, and orange juice
Lunch: Potato chips, Italian rolls, and ginger ale
Dinner: Mashed potatoes, ciabatta bread with olive oil and vinegar, and red wine sangria


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