How to Make the Perfect Breakfast Omelette

Since we moved in together, Kyle and I have always lived within two minutes of a grocery store. I’m not really sure why we’re drawn to grocery store neighborhoods, but it might have something to do with my general laziness re: food shopping. I love to grocery shop, but I hate carrying the food in and putting it away (I know…laziness has reached new heights…), so Kyle often does grocery runs for me. 

It’s become something of a Sunday tradition that Kyle ends up at the grocery store finding us breakfast food. Usually it’s because I’ve forgotten something essential (like syrup). However, we’re trying to eat a bit healthier these days, so he’s been doing fresh produce runs instead. Mmm…I’ll take a good avocado over a stack of pancakes any day.

The best part is that I get to hang out in my pjs all morning and when he gets back from the store, he can entertain the baby…

…so I can do this:

Sunday Morning Omelette:

• Eggs (three per person if using whole eggs, four per person if using one whole egg and three egg whites)
• Fresh produce for inside (we’re fans of mushrooms, peppers, and spinach)
• Fresh produce for outside (ripe avocados or tomatoes are best)
• Shredded cheese or crumbled feta
• Flax seed (optional – we like the taste and it adds a little texture)
• Milk
• Olive oil

(1) Dice up the fresh produce and toss into a pan with some olive oil. Pay attention to what you’re cooking…peppers take longer than things like mushrooms and spinach, so put them in first and let them cook for a while before you add the other stuff. When everything is nice and yummy looking, put it all into a bowl and set aside.

(2) Whisk eggs together with a splash of milk. Good cooks recommend using milk with some fat in it (you can even use half and half), but we always use skim milk and it turns out fine. Pour the egg mixture into the hot pan you used for the vegetables and spread it around so you have a very thin layer. The olive oil left over from the vegetables should be plenty to grease the pan, but if you need to add more before you put the eggs in, go ahead. Nothing more annoying than sticky eggs.

(3) Cook the egg mixture on medium-low heat without flipping it over until it looks mostly dry. Make sure that you don’t have the pan too hot while you’re cooking the eggs or one side will cook faster than the other and you’ll get that weird chewy brown layer on the outside. Once the egg mixture looks dry (or mostly dry), sprinkle cheese, flax seed, and the vegetables you set aside over the omelette and then wrap it up burrito style. Give it a few seconds to melt the cheese, remove from heat, and serve with whatever produce you’d like on the side.

Note – if you don’t want to eat that many eggs, you can reduce the omelette to two eggs and serve black beans on the side instead, so you still get all your protein for breakfast. Omelettes and black beans are an all-time favorite meal of mine…especially with peppers…and some lowfat sour cream…mmmm…