Looking for a quick and easy way to use up leftover eggs, cheese, and veggies in your fridge? Why not make an omelet. It used to be that eggs were “forbidden” because of the cholesterol. The newest research is showing that eggs are ok, just not in HUGE quantities. This makes a nice quick, hot lunch too.
This is a particularly nice recipe for pregnant and nursing mamas to get some quality calories, while getting great nutrients.
- Olive Oil
- 2 cage-free organic eggs
- 1oz of shredded organic cheddar cheese (or any cheese that you want to add to your omelet)
- Sliced organic tomatoes (I like to use grape tomatoes, but any variety or veggie will work)
- Rub some olive oil in a small skillet* to coat the bottom and sides.
- Heat the skillet over medium heat.
- While waiting for skillet to warm up, lightly beat your eggs in a small bowl or cup. Be careful not to over-beat otherwise you will end up with tough eggs.
- Once the skillet is warm, pour the beaten eggs into the skillet.
- Now, here is the key…leave them ALONE! Don’t mix them in the skillet, let the eggs firm up almost completely.
- Once the eggs are just slightly liquidy on the top, put your cheese and tomatoes on one half.
- With a spatula, fold over the empty half to cover your cheese and tomatoes.
- Lower the heat to medium-low and cook until the cheese begins to melt and the eggs are cooked through.
- Slide on to a plate and enjoy!
*I usually use a quality non-stick skillet like this one by All-Clad, but if you don’t have a quality non-stick skillet, just rub some olive oil on your skillet before you start.
Disclosure: I received no compensation for this post from All-Clad and all opinions are 100% my own. I only recommend products that I either have purchased myself and love or products I have been given a chance to review by the company that I believe are products my readers would benefit from. Amazon links are affiliate links.