Tuesday, April 15, 2008

Big-Ass Veggie Omeletes with Sweet Potato Oven Fries

I'm overrun with eggs! Beautiful multi-colored chicken and duck eggs from the Monster's collegue's beasts of laying. We save up our empty egg cartons for him and they are returned to us miraculously filled with jeweled eggs with the most golden yolks you could ever hope to find. When I go to the store I just buy a 6-pack of organic eggs if we need them. Should give you an idea of our typical egg usage. Well, last week the Monster brought home an 18-pack of eggs from Frank! We hadn't even gotten through the dozen he'd given us the week prior, so I had to get busy last night and make some big-ass veggie omelets. The name shouldn't imply that that's what you'll get from eating them. On the contrary, I use all egg whites with one whole egg per omelet. Last night I used up some roasted red pepper we had in the fridge along with sliced avocado, chopped baby arugula, diced red onion, and dollops of peppered chevre. A right tasty combination. Top with Greek yogurt and serve with sweet tater oven fries for a great meal.

Big-Ass Veggie Omelets with Sweet Potato Oven Fries:
Amounts are for 2

1 large sweet potato, peeled and sliced in ~1/4" thick half moons
olive oil
7 eggs (Monster's omelet had 3 whites + 1 whole egg, mine had 2 whites and 1 whole...save the leftover yolks and make yourself some sick dessert!)
garlic powder
kosher salt and fresh ground black pepper
one whole jarred red pepper or equivalent, diced
1/2 large avocado, peeled and thinly sliced lengthwise
diced red onion...as much or little as you want
a goodly pile of chopped baby arugula, or baby spinach
2-3 oz of peppered chervre, divided between the two omelets
2% Greek yogurt
parsley to garnish

Heat oven to 400.
Line a baking sheet with foil and oil it with olive oil.
Peel and slice your sweet potato and toss with a little more olive oil on the baking sheet.
Salt and pepper the potato and put in the oven for about 12 min. Turn the slices over when they've gotten a little browned on their butts.
Roast for another 10-12 min. or so.

I like to use 2 bowls so I can have the eggs cracked and ready to go into my pan.
I mix in a little salt, pepper and garlic powder to each bowl of eggs.
Heat a non-stick skillet over medium-high heat with a pat of butter and a swirl of olive oil. Make sure your pan and oils are nice and hot before adding the eggs.
Once you've added the eggs, swirl the pan to distribute the mixture evenly over the pan until it starts to set up. Turn down the heat a bit and start laying in your toppings, down the center of the omelet (or on one side if you prefer to just flip it in half rather than fold it in thirds). Sprinkle the fillings with a bit of salt, then place a lid onto the skillet for a few seconds...until eggs are mostly set. Flip one edge of eggs up over the filling, and gently flip the rest of the way over onto a plate.
Top with a dollop of Greek yogurt and a sprinkling of chopped Italian parsley.

1 comment:

Marenka Cerny said...

your food is SO BEAUTIFUL. you could open a food museum. i would write more, but i'm dumbfounded but the QUANTITY of totally different eye-popping-mouth-watering dishes you've posted in the past few months.