I had half of last night's main dish, with the last of the leftover vegetable broccoli soup, for lunch today. As I mentioned yesterday, this was a very quick and easy supper.
I'll tell you what I used, but the beauty of omelettes is their versatility. You can use anything you've got in your fridge, but the basic ingredients are always the same: eggs, vegetables, cheese and a meat if you want it. I like finishing my omelettes in the oven, as this gives them a nice light, puffy texture.
Last Night's Omelette
- 3-4 eggs, beaten
- ¼ onion, finely chopped
- 1 or 2 roasted red peppers, diced
- ½ c. sliced mushrooms, roughly chopped
- ½ c. Emmentaler cheese, grated
Preheat your oven to 350°F.
Sweat the onions in an oven-proof pan until just translucent. Add the mushrooms and saute until tender. Pour in the beaten eggs, making sure the vegetables are evenly distributed. Scatter the red peppers over the eggs. Once the omelette has started to set, sprinkle with the grated cheese. Then transfer the pan to the oven and cook until completely set. Fold in half and serve.