Here we have a beautiful omelette filled with fresh vegetables, provolone cheese, topped with avocado sauce and finished off with chopped cilantro!
A great way to start the day and fuel to get you to lunch time. Omelettes are one of my favorite breakfast dishes because they are so versatile. You can add so many different ingredients, there really is no wrong way. It is said that omelettes were first created in ancient Persia and the French word Omelette came about in mid -16th century.
Don’t you want to grab a fork and dig in?!
Now I have a few tips on getting a fluffy and delicious omelette and it does take a little time, but i promise it is worth it.
To start, lets get all our ingredients prepared. I like to chop everything at once. For this veggie omelette we will be using potato, bell pepper, mushrooms, onion, and a avocado sauce.
In a non-stick pan we will cook all the chopped veggies until tender. Remove from the pan and set aside. Wipe out the pan start on the egg portion. Whisk 5-6 eggs really well. Add butter to a med-low heat pan, and then the whipped eggs. As the eggs start to cook, take a rubber spatula and run in along the edge of the pan to loosen the egg. Then pick up the pan and spread the runny egg onto the edge of the pan to thin out the middle and get a even omelette. Continue to run the spatula around and keep spreading the mix around the pan. Once the middle of the egg is almost cooked (there will be some liquid still) carfully take a spatula and flip it over into the pan, let it cook for a min or 2 and then flip back over.
Now we add the veggies to one side of the egg, and top with the cheese. Flip one side of the omelette over and cover with a lid to melt the cheese quicker.
This is what we are looking for, not over cooked but just the perfect tenderness. You can see the edges are thinner and the cheese is melty.
To top we will mash 1 avocado with 1/2 cup of light sour cream. Season with a bit of salt and whip until super smooth. Last is the Cilantro. I like to add hot sauce too.
Look at that yumminess!
Ok let’s get started!
Fluffy Veggie Omelette
Equipment
- Non-stick pan
Ingredients
- 5-6 pasture raised eggs I love Vital Farms
- 2 tbsp. butter
- 1 med russet potato, thinly slice and cut into strips like hash browns
- 1/2 bell pepper sliced thin and chopped I like orange pepper for this
- 2 baby bella mushrooms, chopped
- 2 tbsp onion, minced
- 2 slices thick cut provolone cheese, chopped
- 1 avocado mashed
- 1/2 cup light sour cream
- 1 tbs. cilantro, minced
- 1/2 tsp pepper
- 1/2 tsp salt
Instructions
- Chop and prepare all the produce, cheese, and prepare the avocado sauce.
- Mash the avocado in a bowl. Mix in a 1/2 cup of sour cream and a pinch of salt. Whisk until super smooth. Set aside.
- In a non-stick pan add 1 tbsp. of butter to the pan, melt, and add the chopped potato, mushroom, bell pepper, and onion. Add salt and pepper. Cook for 8-10 minutes or until the potatoes are cooked through. Move to a plate and wipe the pan clean.
- Now to the eggs. In a medium bowl, whisk 5 or 6 eggs with a pinch of salt until really smooth.
- Set the pan on med-low heat, melt 1 tbsp. of butter.
- Add the whipped eggs. As the eggs start to cook, take a rubber spatula and run in along the edge of the pan to loosen the egg. Then pick up the pan and spread the runny egg onto the edge of the pan to thin out the middle and get a even omelette.
- Continue to run the spatula around and keep spreading the mix around the pan. Once the middle of the egg is almost cooked (there will be some liquid still) carfully take a spatula and flip it over into the pan, let it cook for a min or 2 and then flip back over.
- Now we add the veggies to one side of the egg, and top with the cheese. Flip one side of the omelette over and cover with a lid to melt the cheese quicker. It should look like this. Not over cooked and melty cheese
- Remove from the heat and get ready to plate
- Cut in half for 2 servings or keep it whole for one.
- Spread the avocado sauce on with a spoon buy pouring over or use a squeeze bottle if you have one.
- Top with cilantro. Isn't that lovely?
- I like to add some hot sauce
- ENJOY!
