Nothing beats a delicious and filling omelet (in my opinion :)!). I love how versatile an omelet is- you can have it for breakfast, brunch, lunch or dinner and it packs in a lot of great nutrients and flavor, while also filling you up. I grew up in a household that LOVED adding vegetables to their omelets, to the point that I was always surprised if I was out with a friend and they just wanted cheese in their omelet. This versatility is terrific when you have a bunch of great summer vegetables in your refrigerator! In this recipe, I used organic yellow squash, French radishes, green garlic, spinach and eggs all from Taproot Farm. I added in some goat brie from my local farmer’s market, fresh basil from my garden and paired it all with a piece of my favorite seed toast. I used a combination of cooked and uncooked vegetables in this recipe to get a variety of flavors and textures, which complimented the dish as an entirety very nicely! I hope you enjoy this delicious and fresh omelet recipe ~ happy cooking! 🙂
Serves 1 Jumbo Omelet (*Can Easily be Multiplied)
Recipe by © Alysha Melnyk 2018
Knife and/or Mandoline (*For cutting vegetables)
1 Large Sauté Pan with Lid
Liquid Measuring Cup
1/2 of a Small Yellow Squash, Cut into Thin Pieces
2 French Radish, Cut into Thin Pieces (*One will be cooked, one kept raw)
1 Stem Green Garlic (*Or a stem/bulb of spring onion or 1 clove garlic), Cut into Thin Pieces
2 Large Eggs
1/3 Cup Whole Milk
2 Cups Spinach Leaves
1/3 Cup Cheese of Choice (*I used goat brie)
Optional for Serving: Salt, Pepper, Fresh Basil Leaves, Extra Olive Oil & Bread
- Drizzle olive oil in large sauté pan and arrange sliced vegetables (squash, 1 radish, green garlic) all over the base of the pan. Cover with lid and cook on low/medium heat until vegetables have softened slightly (you should be able to pierce with a fork and/or you can visibly see some translucence from cooking).
- While vegetables are cooking, whisk together eggs and milk.
- Once vegetables are softened, pour egg/milk mixture all over (should cover the entire base of the pan and encapsulate the vegetables), cover and cook. Keep an eye on the egg to set (*it will be light yellow in color).
- Once the egg has set, remove lid and add spinach and cheese on one half of the omelet. Place lid back on and allow spinach to wilt/cheese to melt.
- Once this is done, check the egg to see if it’s deeper yellow in color (may also have browning at this point). Take your spatula and flip the uncovered half of the omelet onto the covered half. (*If the egg starts breaking, just stop and let it cook a little longer before flipping.)
- Slide omelet onto serving plate and top with salt, pepper, fresh torn basil, sliced radish and a little drizzle of olive oil. Pair with bread.
- Enjoy warm! 🙂