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Not-Quite-a-Recipe: Easy Vegetable Frittomelet

January 5, 2011

So far, I’ve stuck to my goal to eat healthier, more balanced meals quite well.    I’ve been eating variations of this not-quite-recipe for lunch or dinner, because it’s easy, delicious, and packed with vegetables and protein.

Vegetable Frittomelet Basic Formula:

  • small amount of oil or cooking spray for pan
  • 2 eggs (cage free & local if possible)*
  • ~ 1/4 cup chopped onion
  • 1-2 cups chopped vegetables
  • small amount of shredded or crumbled cheese

Directions:

In a non-stick skillet, saute onions in a small amount of oil until they begin to soften, then add the rest of the chopped vegetables and saute until tender.  Using a spatula, arrange the vegetables so that they’re roughly evenly distributed in the pan.

In a small bowl, whisk eggs together.  Pour the eggs over the vegetables; for the first few seconds, you can push the cooked egg toward the center of the pan and tilt the pan so the runny, uncooked egg moves to the outer portion of the pan.

Cook over medium heat until it’s starting to set in the middle, then turn down the heat to low, cover pan, and walk away for a 5-7 minutes.  When you come back, eggs should ready to eat.  Fold over, omelet style, and enjoy!

Here’s the combination I enjoyed today – spinach, mushrooms, and feta:

This looks like a lot of vegetables for one omelet, but when chopped and sauteed, they take up much less space:

The finished meal:

The spinach makes it a little funky-looking, but it was delicious!

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2 Comments leave one →
  1. Ashley permalink
    January 10, 2011 1:51 pm

    That looks delicious, I am going to try it.

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