|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You may think of an omelet as breakfast and brunch fare, but take a cue from the French and trying serving eggs for dinner. Use whatever vegetables or cheese you have on hand in for this easy main dish recipe that serves two. An omelet is a great choice for a quick meal, especially on a weeknight. Many people don't think of serving breakfast for dinner, but dishes like omelets are healthy, easy, and inexpensive.
You can add whatever ingredients you'd like to this dinner omelet. Raw or cooked mushrooms work well and pair nicely with the eggs and cheese. Try using sautéed artichoke hearts in place of the mushrooms, use steamed green beans, or add leftover cooked vegetables from another meal. Try a different kind of cheese or add a bit of meat.
Gather the ingredients.
Combine the eggs, milk, salt, and pepper in a medium bowl and beat well to mix.
Place a medium nonstick skillet over medium-high heat and melt the butter. Pour the egg mixture into the skillet.
Reduce the heat to low and the cook eggs, pulling the mixture to the center of the pan as they cook with a rubber spatula and gently lifting cooked portions to let the uncooked egg mixture flow underneath without breaking up the omelet.
Cook until the eggs are just set and the bottom is light golden brown but the top is still shiny.
Sprinkle the mushrooms, tomatoes, green onions, and cheese evenly over the eggs.
Fold the omelet in half using the rubber spatula, cover, and let cook 1 minute longer to melt the cheese.
Cut in half and serve immediately.
- Starting in a hot pan helps the omelet form a golden-brown crust. Be sure to lower the heat so that the eggs don't overcook and become rubbery.
The sky is the limit for omelet fillings. It's a great way to use up leftover cooked veggies or bits and pieces of raw veggies. A range of meat and cheese pair well with eggs as well. Here are some ideas to get you started:
- Vegetables: green beans, asparagus, artichoke hearts, onions, peppers, broccoli, cauliflower, zucchini, spinach, kale, olives, parsley, basil, chives
- Meat: cooked sausage, bacon, chicken, ham
- Cheese: cheddar, Monterey Jack, pepper jack, Gruyere, Swiss, Colby, goat, feta