It isn’t quite shiny this omelet, but it is colorful and inviting, isn’t it?
When your handsome is away and when it isn’t yet time to go out to browse the bookstores and settle in a cafe, what do you do?
Cook up brunch!
Today’s brunch is this wonderfully colorful omelet that brings sunshine to your kitchen even when it is -20 outside and snow is blowing in all directions.
Red Pepper, Zucchini, Onion, and Mushroom Omelet (For 2)
– 1/4 of a red pepper
– 1 small zucchini
– 1/2 an onion
– a handful of sliced fresh white mushrooms
– 2 Tbsp olive oil
– 3 eggs
– Cheese, I used Grana Padano, but feta would be perfect for this recipe too
– Herbs, I used fresh thyme, but some basil or parsley would also be good
1. Slice the onion and red pepper into thin strips (see photo), cut up the zucchini into capital Ds (see photo), and chop the mushrooms (see photo).
2. Heat the olive oil in a pan. Add vegetables and fry until tender and aromatic. Add some salt (1/4 of a tsp).
3. In a bowl, beat the eggs together. Add the cooked vegetables to the bowl, add the fresh thyme (or whatever herb you’re using) and give everything a quick stir.
4. Pour this mixture back into the hot pan. Lower heat and cover.
5. When the lower side of the omelet is golden and the upper side is dry but not fully cooked, flip the omelet. Use a spatula, or simply flip the omelet onto the lid of the pan and then slide it back into the pan with the golden cooked side up. Turn off the heat.
6. Slide the omelet onto your plate and grate some Padano cheese on it, or crumble some feta.