The omelet bar—the quintessential gourmet entree at the fanciest of breakfast buffets. All the toppings spread out in little individual containers ready to delight the taste buds of dolled-up diners. It’s a treat reserved only for the rare special Sunday morning. Or is it?
Not if you know the trick to the Any Day Omelet Buffet. With a little Sunday prep, you’ll be indulging in a gourmet breakfast in just minutes and you’ll be fueled for hours with a hearty veggie-filled breakfast.
It’s so simple. For every two-egg omelet, simply prep half a cup of diced vegetables and herbs and put them in a baggie or container. They’ll keep for three days. As you’re making your coffee, whisk up a couple of eggs, stir in the veggies, pour into a pan. And if you don’t have the patience for an omelet or it falls apart on you, just call it a Veggie Egg Scramble and enjoy it all the same.
Quick ‘N Easy Veggie Omelet
2 eggs
1 tablespoon water
Salt & pepper (and any other complimentary seasoning)
Butter (or oil)
½ cup chopped vegetables (see suggestions below)
2 tablespoons grated cheese (optional)
Your choice of toppings: salsa, sour cream, parsley, cilantro, avocado, sriracha
Heat a nonstick skillet on medium heat. Stir eggs and water with whisk, add salt and pepper (just a touch—you can always add more at the table). Stir in veggies. Coat skillet with a thin layer of butter or oil and pour in egg and veggie mix. Gently go around the edges with a spatula for the first few minutes, pulling the sides of the omelet in, letting all the liquid make contact with the pan. Once it starts to firm up, you can cover it with a lid and let it cook a few more minutes until cooked through or flip it like a pancake. Sprinkle cheese over the top and let it melt. Fold in half. Serve with desired toppings.
Pick & Prep Your Veggies
Remember to dice them quite small as they will only cook for a few minutes.
Onions: red, yellow, or green
Peppers: bell peppers, sweet mini peppers, or hatch chilies
Greens: kale, spinach
Herbs: cilantro, parsley, chives
Broccoli
Zucchini and summer squash
Mushrooms
Asparagus
There are endless ways to enjoy an omelet. Try these flavor-filled, veggie-packed combinations.
Taste of Mexico
Red onions, hatch chilies, spinach, cilantro and broccoli with a touch of cumin. Top with salsa.
Indian Feast
Green onions, red bell peppers, kale, parsley and thinly sliced asparagus with a touch of coriander and curry powder. Top with sour cream and/or sriracha.
Summer Garden
Red bell peppers, spinach, zucchini, summer squash and mushrooms with salt and pepper. Top with feta cheese or avocado.
Because eggs are already protein-packed, you really don’t need meat, but you certainly could add some cooked ham or bits of leftover chicken or steak if you like. Store separately from vegetables.
Rachel Randolph is a mom to a busy toddler boy and a wife to an even busier high school football and baseball coach. She is co-author of We Laugh, We Cry, We Cook, a food memoir written with her mom, and their upcoming book Nourished: A Search for Health, Happiness, and a Full Night’s Sleep (Zondervan, January 2015). She also blogs at www.TheNourishedMama.com and www.laughcrycook.com.