Curried Veggie Omelet

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 cup broccoli floret (small)
• 1 cup carrot, thinly sliced and peeled
• 1 onion, thinly sliced (medium)
• 1/2 cup red bell pepper, finely chopped
• 1 garlic clove, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon lemon zest
• 3 large eggs
• 2 teaspoons milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 tablespoon butter

Recipe

• 1 boil some water in pot and blanche carrots and broccoli for 5 minutes. drain well.
• 2 heat skillet over medium heat and melt 2 tbsp butter with olive oil.
• 3 add onion and bell pepper and cook until softened.
• 4 stir curry powder, cumin, garlic, salt, lemon zest, and cooked vegetables.
• 5 set aside and keep warm.
• 6 in a small bowl, beat the eggs with the milk, salt and pepper.
• 7 heat 10-inch skillet over medium-high heat and melt 1 tbsp butter.
• 8 pour in beaten eggs and swirl pan to distribute eggs evenly over surface.
• 9 cook without stirring for about 10 seconds.
• 10 as bottom begins to set, lift the cooked portion of the omelet with spatula to let the uncooked egg flow under it.
• 11 repeat until most of the omelet is set but center is still moist and creamy.
• 12 spoon filling over center of omelet.
• 13 loosen omelet from pan and fold one-third from far side to the center.
• 14 tip the pan over serving plate so the unfolded side begins to slide and flip so it's folded into thirds.
• 15 serve immediately and enjoy!