This post has been hiding.
Bloggers – you know what I mean… it’s that post that you’ve buried deep in the Drafts folder, where you promise yourself that you’ll come back to it.
I didn’t come back to this until now. But whoa. Three years.
In three years time, however, omelettes haven’t gotten out of style. I still love them 🙂
Here, I used two eggs, zucchini, roasted red pepper, sharp white cheddar cheese, and kale (fresh from our garden – yay!). Separate the egg yolks from the whites. We’ll be coming back to this later!
Heat some oil over medium heat, and cook the kale until slightly wilted. It won’t wilt nearly as much as spinach, but you just want to tenderize it. Remove to a plate when the kale looks cooked 🙂
Zucchini is up next! In the same skillet, cook it just until it obtains a nice, slightly brown colour.
Chop up the kale and the pepper. These can be whisked right into the egg white.
Awesome! Pour the egg yolks (or just one, if you’d like) back into the egg whites and give it another good beating. 😉
Spread the zucchini out and carefully pour the egg-vegetable mixture into the zucchini. Spread it out with a rubber spatula and let it cook for a bit less than a minute.
Looks good! Sprinkle the cheese on top and cook until the eggs have mostly set.
Use your rubber spatula to give the eggs a big flip!
Misfolded ones are equally tasty. At least this one didn’t turn into a scramble!
I miss Mom’s pretty flowers on the kitchen table. Those were the days!
The combination of fresh veggies, rich egg, and creamy cheese is so divine.
Have a wonderful Friday!