Thursday, May 9, 2013

Confessions Of The Omelet-Challenged

Ok, so I can't be the only person in the world who simply CANNOT make a freakin' omelet. It's baffling how terrible I am at it. It's either a runny mess, or an overcooked piece of rubber. Most of the time I just resign myself to the fact that I'll never ever master the elusive art of omelet making. Never the less, I still love an eggs-cellent creation for breakfast... *wink wink* (you heard me). So I've circumvented the entire process, and made it so easy, it's like, super nuts..

Omelet For The Omelet-Challenged Or: Did I Just Make A Frittata?

4-8 eggs
Frozen Veggies
Some kind of cheese component
salt & pepper

Preheat oven to 425. Grease or spray some Pam on an 8x8 baking dish (or any kind of deep baking dish you have will do. Pie tin? Sure! Bread pan? Go for it). Whisk eggs in a bowl. I use 2 eggs per serving, so start with 4 and add 2 more for any additional peeps. Add a splash of milk and whisk. Add a dash of salt and pepper. Pour the egg mix into the greased dish and sprinkle in all your ingredients. **I add the veggies frozen. No need to defrost them first** For this recipe I added frozen onions and peppers, spinach, and frozen diced potatoes (aka hash browns, or home fries). They look like this:

And a whole lot of goat cheese. I love goat cheese! If you want your eggs to have melty cheese on top, simply add whatever cheese you want in the last few minutes of cooking. It might burn if you add it now. Throw in the oven and bake away. Check it after about 15 minutes, and every few minutes after that, until it's fluffy and golden around the edges. Add more salt if it needs it. This recipe keeps in the fridge pretty well, so stick the leftovers in some tupperware and nuke it tomorrow morning.  Enjoy!

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