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Tuesday, July 30, 2013

Roasted Vegetable and Goat Cheese Omelets

This wasn’t a meal I planned to blog. This wasn’t even a meal I planned to eat. While prepping the pressed pesto, chicken, and roasted vegetable sandwiches, I found myself with extra ingredients and no plans for dinner.
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I recently tried my hand at omelets, and ever since then they’ve been my new go-to dinner. When we eat eggs, we eat fried eggs, with the occasional scrambled eggs thrown in there. Omelets were something reserved for hotel or restaurant breakfasts.
Now that I’ve discovered that omelets are actually easier than scrambled eggs, I am all about them! Apart from their ease, they’re incredibly versatile, meaning you can use up whatever ingredients you have on hand. Last time I stuffed ours full of bacon, spinach, and Mexican-shredded cheese, then topped them with a tomato avocado salad. This time I filled them with pesto, roasted vegetables, and goat cheese. Dare I say they were better than most omelets I order out?!

One Year Ago: Zucchini Quiche
Two Years Ago: Buffalo Blue Cheese Dip
Three Years Ago: Mexican Couscous Dinner

Roasted Vegetable and Goat Cheese Omelets
*makes 1 omelet, multiply as necessary

-2-3 eggs
-2 tbsp water (supposedly adds fluffiness)
-salt & pepper
-1/2 cup roasted vegetables (ours was a mix of red onions, zucchini, eggplant, and tomatoes)
-1 oz goat cheese
-1 tbsp pesto

1. Whisk eggs with water until pale yellow. Season with salt and pepper. Heat a medium skillet (8 or 10 inch) over medium heat. Grease with cooking spray. Pour egg mixture into skillet and don't stir. Allow to cool for 1 minute.
2. Use a heat resistant spatula to pull up the edges and allow the liquid to flow underneath and continue to cook. Continue until all egg is cooked. Gently flip over with spatula.
3. On half of the circle, spread vegetables, goat cheese, and pesto. Fold over empty half of omelet onto the filling. Cook for a minute or two before transferring omelet to a plate and serving immediately.