I must give credit where credit is due. This idea to throw our leftovers in an omelet comes from my husband. Problem is, I didn't really know how to make an omelet. Sad, no? So, it was Google, You Tube, and Jacques Pepin to the rescue:
I selected the country style omelet. I haven't quite developed a taste for the class French omelet. The video is worth a watch, even if you have graduated from the French Culinary Institute, just because his accent is so charming. I recommend that you follow his directions, rather than my paraphrased ones, the result will most likely be far better.
Roasted Vegetable Omelet (serves 2)
- 1 C roasted vegetables ( from baked goat cheese quesadillas, following the recipe below, or based on your own whims)
- 1 chipotle pepper & adobo sauce, chopped
- 4 eggs
- salt & pepper
2. Place 2 tsps of butter in an omelet or (gasp!) fry pan and begin to heat. Meanwhile, crack open the eggs and place in a bowl, whisk vigorously with a fork until the albumin begins to break down. Add salt & pepper to the eggs and continue to mix.
3. When the butter has begun to brown, add 1/2 the eggs. Very lightly stir with a fork or chopstick (I drew lines across the pan, like cutting a pizza). Cook for about a minute, or just to your level of doneness.
4. Add 1/2 C veggies on half of the egg mixture, then fold the other half of the egg over the mixture.
5. Invert the omelet onto a plate (really, you need to watch Jacques do this). Repeat the above with the 2nd omelet.
For the roasted vegetables:
- 1 red pepper, sliced thin
- 1 zucchini, sliced thin
- 1 green pepper, sliced thin
- 1 poblano pepper, sliced thin
- 3 very small Yukon gold potatoes, scrubbed and sliced thin
- 1/2 red onion, sliced thin
- 1/2 yellow onion, sliced thin
- olive oil
- chili powder
- garlic powder
- Goya Adobo seasoning with cumin
- Montreal steak seasoning
2. Liberally add the above seasonings to your liking. I probably used about a 1/2 tsp for each. Stir the veggies until coated with oil, seasoning mix.
3. Bake for 40 minutes, stirring every 10 mins to avoid sticking.
Kitchen Notes: This recipe can take poetic license regarding the seasoning and veggies used. This recipe for me was based on the convenience of what I could cobble together quickly.
Verdict? This recipe was just fun for me. It rivaled a good quality omelet from a fancy brunch joint, allowed me to use up some leftovers, and to learn how to cook something new that I really should have mastered long ago!