Cooking in my kitchen has been quite different in recent weeks for two reasons. First, we had our house on the market, selling it days after listing. Second, I am on a medically prescribed restricted diet: No tomatoes or sauces, no spices, no citrus, little or no fats, and only certain breads. We were eating more meals in restaurants, so the second was complicated by the first. Since we needed to be out of the house often for showings, inspections, etc we still needed to eat out making menu choices more limited, and certainly more thoughtful. This week, Joe brought in a take out meal which I had chosen resulting in leftovers – a portion of grilled chicken breast and a larger portion of grilled vegetables. I decided to make this grilled vegetable omelet which was so good I will make it again, including grilling the veggies myself..OK, I admit, I added some chopped chicken too!
Grilled Vegetable Omelet (serves 2).
4 large eggs.
1 Tablespoon water
1 cup or more chopped grilled vegetables (I used zucchini, broccoli, onions, and sweet red pepper).
Olive oil to coat the omelet pan (I used our vintage 8-inch curved side iron skillet)
Over moderate setting, heat a scant amount of oil in omelet pan or skillet
Add the eggs whipped with 1 Tablespoon water, and cook, lifting edges and tilting pan to allow raw egg to pour under the edge. Continue until almost done, but still shiny, smoothing any liquid egg toward edge. Add chopped vegetables and spread evenly over half the egg mixture. Turn off heat. Fold omelet in half, pressing slightly to seal edges. Egg will continue to cook. Slide onto serving plate and garnish as desired. I usually cut the halves and serve, but you can leave the omelet on the servng plate in order to serve yourself at table. We had this for breakfast, but it would be nice for a light lunch or supper as well.