Tuesday, August 18, 2009

Italian Style Omelet


Summer is over. Okay. It's still 90 degrees and crazy humid out there. The local beach is still open. I've only just started to get red tomatoes from my tomato plants. But our local school has decided that this would be the perfect time for the kids to go back to school. Sad for me. I miss the kids when they aren't home. And when the younger children go back, it means that my oldest will soon be headed back to college and things are definitely not the same when he's not here. (Sad also because yesterday was the first day we spent at the local lake where the water was warm enough that could enjoy swimming in it! Never fear. This year the beach will be open during the week through labor day so I plan to get in plenty of swimming while the kids are at school!)

The good news is that now things are getting back to some semblance of a routine, I'm starting to cook again. Starting today with lunch, I'm jumping back on the bandwagon! Enough frozen pizzas and fast food! Lunch was a delicious Italian-Style Omelet I found over at The Perfect Pantry. Creamy, cheesy eggs stuffed with an abundance of garden vegetables and seasoned with some fresh basil from my herb garden, this is a great recipe for a quick and hearty weeknight meal. even veggie-phobic dh enjoyed this one. :-)


Italian Style Omelet
Recipe found at The Perfect Pantry

3 Tbsp olive oil
1 cup chopped raw vegetables of your choice (mushrooms, broccoli, asparagus, peas, zucchini)
4 large eggs
1/2 cup grated pecorino romano cheese (I used Parmesan)
1 heaping Tbsp chopped fresh basil
Pinch of black pepper
1/2 cup heavy whipping cream
1 heaping Tbsp chopped garlic

Preheat oven to 400°F.

Heat a 6-inch nonstick skillet over low heat. Add the olive oil and vegetables, and sauté on low heat for 3-4 minutes, until the vegetables are cooked (might take more time, depending on which vegetables you're using). In a large bowl or measuring cup, whisk together the remaining ingredients until the eggs are fluffy. Run a spatula along the edge of the skillet until the bottom of the egg mixture sets.

Once the mixture is set, take a flat plate, put on top of the skillet. Flip the frozia over onto the plate, them slide the uncooked side back into the skillet. Put in the oven for 5-10 minutes, or until cooked through (mine took 15 minutes). Remove from the oven and let stand for 5 minutes before slicing.

1 comment:

applecrumbles said...

That's my kind of meal! Ever try using yogurt instead of the hvy cream? It is just as good.