Saturday, October 29, 2011

Chipotle Roasted Veggie Omelet

In the continued quest for Things that Would Be Delicious with Chipotle Sour Cream, indexed in recipe, Smoky Lentil Soup, we revisited Baked Goat Cheese Quesadillas, which took to the flavored sour cream well. This time for veggies we used: (1) red pepper, (1) zucchini, (1) green bell pepper, (1) poblano pepper, (3) very tiny Yukon gold potatoes, (1/2) red onion, (1/2) yellow onion, seasoned with chili powder, garlic powder, Goya Adobo seasoning, and McCormick Montreal Steak Seasoning. We used the leftover veggies to make a kick-butt omelet.

  A beautiful, warm, October day...Great for eating on the porch, but not for taking photos!

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
  • butter 
1. Combine the chipotle pepper with the vegetables and set aside.
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 
  • pepper
1. Preheat the oven to 400 degrees. In a roasting pan, toss all of the vegetables and drizzle with olive oil. Toss the veggies until well coated with the oil.
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!

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