Monday, September 1, 2014

Meatless Monday Stuffed Omelette


One of my all-time favorite, indulgent  and filling breakfast is the Stuffed Omelette stuffed with a variety of vegetables like mushrooms, spinach, peppers, onions, tomatoes and sprinkled with shredded cheese served with bread toasted golden brown and a dollop of butter. Truly indulgent right?? But yummy and delicious! It is my weekend special and extra- special because my husband makes it for me. Once a week, during the weekend he makes this lovely omelette for me for breakfast as an appreciation for all my week-long cooking. I must say that I appreciate it and enjoy and relish every last bite of it!

Servings: 2


Ingredients:


Bread: 4 slices( 2 each)
Butter: enough to lightly spread on 4 slices of bread and 1/2 tsp each to cook the omelette.( you can use oil instead of butter for cooking the eggs if you choose).
Organic eggs: 4 large or extra-large eggs ( 2 each)
Onion: one medium, chopped .
Tomatoes: 1 small, chopped
Bell pepper: 1 small, sliced thin, lengthwise.
Mushrooms: 10-12, small, sliced thin. I used baby Bella, any edible mushroom can be used.
Oil: 1 tsp
Salt: to taste
Milk: 2 tbsp
Pepper: 1/4 tsp + 1/4 tsp ( for the vegetables and the eggs)
Grated Cheese: 2 tbsp ( I used mozzarella), any cheese can be used.

Method:


Heat a oil in a frying pan/ skillet. Sauté onions until they wilt, add in the tomatoes, then the mushrooms and the bell peppers and sauté for 1-2 minutes. Add salt and freshly ground pepper.




Beat 2 eggs with 1 tbsp milk until frothy.

Toast the bread, butter it and keep it ready in the serving plate.

Heat a griddle/ skillet on medium heat. Smear butter, add the beaten eggs. Sprinkle salt and freshly ground pepper as per taste. When done, flip it to cook the other side.




As soon as you flip it, place the cooked vegetables on one half of it. Sprinkle the grated cheese.Fold the omelette and let it set for 10-15 seconds. Slide it onto the serving plate.




Eat it immediately when hot.





Enjoy!

Cooking made easy:


Eggs should never be overcooked or cooked until it is brown. Eggs taste the best when soft and fluffy. For this they have to be cooked right.

Using butter or margarine to grease the skillet while cooking eggs, helps prevent the eggs from getting burnt. Also the flame should be maintained at medium while heating the pan and medium-low while cooking the eggs.

To ensure that the eggs are evenly cooked, lift the omelette in between so the liquid egg on top can slide to the bottom and get cooked.

Never attempt lifting the finished omelette. Always, gently slide it onto the serving plate.

Tip for healthy living:


For a long time there was this huge anti-butter campaign stating  that butter is bad for you. People switched to artificial butter-like products which have more harmful effects on the body than butter. Now doctors are promoting the use of butter, in moderation of course! Too much of anything is bad for you!

References:
http://newyork.cbslocal.com/2014/07/18/seen-at-11-butter-making-a-comeback-as-new-study-suggests-health-benefits/
http://articles.mercola.com/sites/articles/archive/2014/03/24/butter-consumption.aspx
http://draxe.com/top-8-health-benefits-of-butter/

Food for thought:


Old friends pass away, new friends appear. It is just like the days. An old day passes, a new day arrives. The important thing is to make it meaningful: a meaningful friend or a meaningful day. Dalai Lama