While vacation is nice, there is something about coming home and getting back in a routine that feels comforting. I feel that I've missed out quite a bit on summer in California, especially with produce, as I worked on the cookbook. Now that the recipes are done, I can settle back into my normal shopping and eating habits. I woke up early to get down to the farmers' market on Sunday, even though I'm learning there isn't a time early enough to avoid the chaos of the Sunday market. I picked up tomatoes, peppers, corn, kale, onions, berries, peaches, grapes, avocados (the list goes on- I shouldn't be allowed to go hungry).
I promised M brunch when I got home and this omelette was the main event, overflowing with the goodness of summer. It's a rough estimate of the veggies and really you can use anything- kale, mushrooms, sweet corn, avocado, etc. My favorite combination for an omelette is sweet peppers, corn, cilantro, and goat cheese!
PrintSummer Veggie Omelette
- Yield: 2 1x
Ingredients
- Filling
- 1 tablespoon olive oil
- ½ small red onion
- 1 yellow or orange sweet pepper
- ½ small zucchini
- 1 ripe tomato
- 2 ounces fresh mozzarella or goat cheese
- omelette
- 1 tablespoon butter
- 4 large or extra large eggs
- 4 tablespoons whole milk
- ½ teaspoon black pepper
- ¼ teaspoon sea salt
Instructions
- In an 8" skillet, heat olive oil over medium-low heat. Dice onion, pepper, and zucchini into small pieces. Add onion to skillet, cooking for 3-4 minutes then add zucchini and pepper. Stir and cook for another 3-4 minutes, until zucchini is tender. Remove from skillet and set aside.
- Melt ½ tablespoon butter in the 8" skillet, swirling until the bottom of the pan is covered. Whisk together 2 eggs,2 tablespoons milk, ¼ teaspoon black pepper, and ⅛ teaspoon sea salt until eggs are slightly frothy. Pour into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and sprinkle 1 ounce cheese, half the tomato, and half the veggies on one side. Fold over and remove from pan. Repeat with remaining eggs.
Pamela @ Brooklyn Farm Girl says
Love all the summer harvest these omelettes have. Definitely plan a brunch like this coming up soon!
Lindsey | The Next Course says
Welcome home, Erin! This looks like such a perfect summer brunch dish! Unfortunately, I will be without a stove for the next few months... Ever made eggs on a skillet on a grill?!
Warm Vanilla Sugar says
Such a lovely omelette Erin! I definitely need to make more of these!
Joanne (eats well with others) says
Mmm goat cheese and all these veggies in an omelet sound amazing!! I definitely missed out on summer veggies this weekend also...so good.
Becca @ Amuse Your Bouche says
This looks absolutely gorgeous! I love melty mozzarella with fresh veg, so good 🙂
kim@hungryhealthygirl says
Yum.... love different ideas for sprucing up the 'ol omelette!
momofnine says
This looks beautiful as well as delicious. I like the sound of goat cheese. What a great combination. Thank you.
Chung-Ah | Damn Delicious says
Gorgeous! What a fun omelette. I'll take any dish that incorporates more veggies!
Renee AFS says
Looks amazing! This must be such a comfortable breakfast for a healthy and good start of your day!
Arathi says
I was looking for a new breakfast recipe for a change. Found this interesting and tried it too. Really loved it. Thanks 🙂