Vegetarian Brunch: Grilled Pepper & Feta Omelette
No matter the time that you wake up- when your body gets flowing after a long session of sleep, your first meal is most important not to skip. For most of us, that meal is breakfast. Whatever you prefer, breakfast or brunch- eggs are always a great source of protein and can be just the energy boost you need. If you are vegan or dairy-free, you can use alternatives like Tofu and/or almond milk. In this recipe, I used eggs.The important thing to remember about omelettes is that you don't need to go overboard. Remember, each egg already has 70 or so calories, plus milk, butter and all of your added omelette ingredients. Even though I do have meat in my diet, this recipe doesn't necessarily need any added to it. Since eggs are such a great source of protein, you can get away with adding vegetables for extra nutrition and even a sprinkle of cheese for a healthy splurge.
One of the things I've learned about making eggs of any kind is that the more you beat them, the fluffier they will become. In this recipe I used a blender to beat my eggs and this also works great for scrambled eggs as well. Beat on a low pulse just until bubbly and light. Another note to a perfect scrambled egg is to never "chop" your cooking eggs, always fold. Starting from the outside of the pan, gently push forward until eggs are rearranged and begin to cook on all sides. I use a silicone scraping spatula for this task. This will make your eggs that fluffy and perfect texture that is so hard to achieve.
Grilled Pepper Omelette
2 Large Eggs
1 Tablespoon Milk
2 Tablespoons Real Butter
1/4 Cup Green Pepper, Diced
1/4 Cup White Onion, Diced
1/4 Cup Tomato Salsa
1 Tablespoon Fresh Cilantro Leaves
2 Tablespoons Crumbled Feta Cheese
In a blender or food processor, crack two eggs and add milk. Blend on a low speed until thin and bubbly, about a minute. In a medium-sized frying pan, add 1 tablespoon of butter and heat to medium heat. When butter has melted add diced green pepper and white onion. Stir until mixture has softened slightly and become golden around the edges. Remove from pan and set aside. Return pan to medium heat and add remaining tablespoon of butter. Pour blended egg mixture into pan and cover. Let heat until solid and reduce heat slightly. Gently flip entire omelette completely. Cover until both sides have cooked fully. Reduce heat to low. Add peppers, onions, salsa and cilantro leaves to one side of egg. Cover and let cook until warm. Cover with cheese and fold egg, covering all ingredients. When cheese has melted and ingredients have warmed completely, place onto a plate and sprinkle with salt and pepper to taste. Serve immediately.
(About 1 Serving- About 1 Omelette)
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