Egg Omelette Recipe
with Veggies

What makes the following egg omelette recipe special? the veggies! Well, the direction steps seems too long steps to run, but as you are getting familiar with it then it will be simpler than what you thought.

Let's try this Spanish Omelette first. This is one special recipe contributed by one of my friend Imma from TapasRecipes.com.

Spanish Omellete

Ingredients

1/2 pint of olive oil
5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 cloves garlic, minced
5 eggs
Salt

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together.

Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet.

Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).

Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set.

Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).

Serve warm or at room temperature.

Not satisfied yet? then try this Omelette with Zucchini Tomato and Basil. I personally love the unique taste of the basil added.

Omelette with Zucchini Tomato and Basil

Ingredients for omelette

12-18 eggs; (2 to 3 per person)
1 tb Club soda
Pinch salt
6 tb Unsalted butter; (3/4 stick)
Pinch pepper

Ingredients for filling

2 tb Unsalted butter
1/4 ts Salt
1 Shallot; minced
1/8 ts Pepper
1/4 lb Mushrooms; thinly sliced
2 tb Basil; chopped
1 Zucchini; medium/julienned
6 tb Parmesan cheese;grated fresh
1 medium tomato, peeled, seeded, and coarsely chopped

Directions to make Filling

In a medium skillet, heat the butter over medium heat until melted. Add the shallot and saute until soft; about 2 minutes.

Add the mushrooms and saute` another 2 minutes. Add the zucchini and continue to saute for 2 minutes.

Add the tomato and cook over high heat for 2 minutes to evaporate any excess liquid from the tomato. Add the salt, pepper, and basil and mix well. Taste for seasoning. Cover to keep warm.

Directions to prepare Omelette

Whisk 2 to 3 eggs with ta pinch of salt, a pinch of pepper, and 1/2 teaspoon club soda until smooth.

Melt 1 tablespoon butter in an 8-inch omelette pan or skillet over medium heat until it begins to sizzle.

Pour in the egg mixture and stir it in the center of the pan with the flat side of a fork. With the prongs of the fork, lift the edges on the omelette so any uncooked mixture runs to the edge of the pan.

Vigorously slide the pan back and forth over the heat until the omelette begins to slip around freely.

When the omelette is lightly cooked but still creamy in the center, spoon about 2 tablespoons of the filling over the half of the omelette closer to the pan's handle. Sprinkle 1 tablespoon of the Parmesan cheese over the filling.

Quickly jerk the pan toward you with the handle so that the other half of the omelette flips over on top of the filling. Slide the folded omelette onto a serving dish.

Serve immediately or keep warm in a low oven while preparing the remaining omelettes.

Advance Praparation

The filling may be prepared 1 day in advance without the basil and refrigerated. Remove it from the refrigerator 1/2 hour before using, add the basil and gently reheat.

Source: The Taste Of Summer

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