Summertime Omelet

Use whatever vegetables you have on hand – carrots, spinach, zucchini, mushrooms, bell peppers, green onions, etc.

Filling:

2 tsp. olive or canola oil, or unsalted butter

1/2 c. thinly sliced vegetables

Salt and pepper to taste

2 cherry tomatoes, cut in half

Omelet:

2 large eggs

1 tsp. cold water

3 drops hot pepper sauce

2 tsp. olive or canola oil, or unsalted butter

1 tsp. finely chopped fresh herbs, such as tarragon, basil, oregano, chervil, dill, or cilantro

1 oz. grated cheese (medium or sharp Cheddar works well)

Melt oil or butter in a nonstick skillet over medium heat. Add vegetables and cook until they are tender but not limp. (If you use spinach, add it only in the last 20 seconds.) Season with salt and pepper, remove from the pan, and set aside.

In a bowl, beat together the eggs, water, and hot pepper sauce until blended. Reheat the skillet over medium heat. Add the oil or butter, then the herbs, and immediately pour in the beaten eggs. Let sit on the heat for 5 seconds. Then, holding the skillet’s handle, slowly start to swirl the egg mixture in the pan, distributing the herbs evenly.

With a spatula, pull the outside of the eggs toward the center, tilting the pan to allow the uncooked egg to spill into the pan. Cook the eggs until set to the desired level of doneness.

To fill, distribute the cheese quickly in a line down the center of the omelet. Follow with the cooked vegetables and the tomatoes.

Slowly slide the omelet onto a heated plate until about half is on the plate and half is still in the pan. Then, using the pan to help, fold the other half of the omelet over the top of the portion that is already on the plate.

1 omelet