The "Rachael" Omelet
This recipe details making a vegetable-loaded omelet featuring broccoli, tomatoes, onions, peppers, and mushrooms, finished with a blend of shredded Muenster and Cheddar cheeses. It's served with whole wheat toast and fresh fruit.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Main
- 1/4 cup small broccoli florets
- 2 tablespoons clarified butter or 1 tablespoon olive oil and 1 tablespoon butter
- 1/4 cup diced Roma tomatoes
- 1/4 cup diced yellow onions
- 1/4 cup diced green pepper
- 1/4 cup diced mushrooms
- Kosher salt and freshly ground black pepper
- 3 eggs well-beaten
- 1 ounce Muenster shredded
- 1 ounce Cheddar shredded
- Whole wheat toast and fresh fruit as accompaniments
Steam the broccoli, either in a microwave or steamer, until tender and reserve.
Melt the butter in an omelet pan or small skillet over medium-high heat. Add the tomatoes, onions, peppers, and mushrooms and cook, stirring frequently until the onions soften and the tomato juices evaporate, about 5 minutes. Add the broccoli to the pan and season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs begin to set 2 to 3 minutes. Sprinkle the cheeses over the omelet. Cook until the eggs are no longer runny then fold the omelet in half. Raise the heat if the omelet is not brown. Cook for another 1 to 2 minutes, if necessary, then transfer to a plate and serve with whole-wheat toast and fresh fruit.
Ensure the vegetables are cooked sufficiently to soften the onions and mushrooms and evaporate excess moisture from the tomatoes before adding the eggs. This prevents a watery omelet.
Use clarified butter for a cleaner flavor and higher smoke point, ideal for achieving a slight crust without burning. If using regular butter, add a little oil.
Cook the omelet over medium heat initially, only raising it slightly at the end if needed to achieve exterior color. Avoid high heat throughout, which can toughen the eggs.
Don't overcook the eggs; remove the omelet from the pan just as they are set for a tender, moist interior.