Flipless Veggie Omelet

Ingredients

o   3 tbsp olive oil

o   1 large shallot, diced

o   1 pepper, diced

o  Handful of mushrooms, sliced

o  Handful of cherry tomatoes, halved

o   Handful spinach

o   5 eggs

o   Dash of heavy cream or milk (optional)

o   ½ cup shredded cheddar cheese

o   Salt and pepper

Directions

1.     Heat the olive oil in a medium cast-iron pan over medium heat.

2.     Once hot, add in the shallot, pepper, mushroom, tomato, and spinach then season with salt and pepper. Cook over medium heat, stirring frequently, until the shallot is translucent, the veggies are softened, and the spinach has wilted (~5 minutes).  

3.     Meanwhile whisk the eggs in a small bowl and add in the heavy cream or milk if using.

4.     Once the veggies are cooked, add the whisked eggs to the pan. Make sure the eggs are evenly spread across the pan – lift the pan and rotate in a circular motion to help spread them. Sprinkle the shredded cheese over the pan and cook over medium heat until the eggs have mostly set and there is a small jiggle in the middle of the pan.

5.     Finish the omelet under the broiler for a couple minutes to cook the top.

Sometimes the best food discoveries come from pure laziness and this is one of them. I’ve been making omelets forever and often times I was in charge of making all the omelets for my family of six, which takes time and effort. On one lazy Sunday morning, the last thing I wanted to do was sit in front of the stove and cook multiple omelets so instead I decided to make one big one in a larger pan. By the time it came to flip the omelet, I figured there would be no way to flip it successfully, so I decided to finish it under the broiler. The omelet came out just as well as usual, but the massive difference was the layer of melted cheese on top. Because it hadn’t been flipped and therefore distributed amongst the omelet, the cheese was much more noticeable and enjoyable. 12/10 would recommend.