This is a simple dish with a way fancy name. Also, we fill it with tons of pretentiousness (notice our fancy spelling of omelette?) … that’s what makes it taste so good.
Omelettes aren’t just for breakfast or brunch. You can have them for dinner or lunch! Because as with anything else, it’s what is on the inside the counts. The sky is the limit for omelette filling.
Meat, cheese, veggies, spices. You can have it all! I have a friend that scrapes off the cheese and topping layer of leftover pizza and throws that in an omelette. (Um … yum! – Michelle) Tonight’s inside will be filled with pretentiousness (duh), green pepper, love, onion, cheese and tomato.
First, get to chopping. You’re going to want the onion and peppers (plus whatever other veggies you want) to be diced. For two omelettes we used a whole green pepper and a half of a small cooking onion. Toss your veggies into a small frying pan with a bit of olive oil.
While the veggies cook, let’s work with the eggs. You’ll need three eggs for a 10 inch pan, so crack ’em open and drop ’em into a small bowl.
WHIP VICIOUSLY! Some people put milk in their eggs while beating them. That’s all fine and good for scrambled eggs because it really does fluff them up (as does a little sour cream). However, I have found this causes a weak omelette. We want something that can be flipped and stand up to a good fold. So just straight eggs for this dish.
Be sure to preheat your frying pan before putting in the eggs. If you are working with a pan that doesn’t have a non-stick coating, spray it. If you have a non-stick pan, spray it anyway.
When your pan is heated, reduce the heat somewhere between medium and medium high, dump the three beaten eggs in AND DO NOT TOUCH THEM! When you started to see the top of the omelette firm and begin to bubble, it’s time to flip.
Carefully run a spatula underneath the outer edge of the omelette. Then begin to work your way further underneath. Once the eggs are loosened, grab a hold of the pan (by the handle, obviously) and flip the omelette in one smooth motion.
By now your veggies should be done and ready to be placed in the omelette. Place your veggies on one-half of the omelette, so that you can fold it in half when it’s all done. Also, open a can of diced tomatoes (drained and rinsed) and throw about a quarter of the can into one omelette. Fold eggs in half.
Now, there are a few options for where your cheese goes. You can melt it in the middle along with the veggies. Or you can place it on top. If you are a cheese piggy, like us, you can do both. Yes, please.
Read the recipe.