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Healthy Veggie No-Flip Omelet

Healthy Veggie No-Flip Omelet

These healthy veggie-stuffed no-flip omelets are the greatest: one pan does the trick from stovetop to oven to table, they’re easy (no flipping! no more ugly broken omelets!), yummy, and fun to make on a lazy weekend. I love zucchini in mine, but you can use whatever veggies you have in your fridge, and if you have a craving for cheese, you can throw a little in to get all golden and gooey. They’re a painless way to get some healthy veggies into my son, and my sweetheart thinks they’re the cat’s meow. Hope this luscious veggie omelet makes you flip.

INGREDIENTS

Enough olive oil to lightly grease a cast-iron or other oven-proof heavy-bottomed skillet
4 organic, free-range eggs
Sea salt and freshly-ground black pepper, to taste

Filling Possibilities
(although they are truly endless), about 1 cup total:

Zucchini or summer squash, chopped or grated
Eggplant, minced
Fresh tomato, chopped
Bell pepper, chopped
Greens (kale is lovely, but so is spinach, broccoli rabe, chard or turnip greens), coarsely chopped
Broccoli, chopped
Mushrooms, chopped
Onion, leeks, or scallions, minced
Oil-cured olives, pitted and halved or chopped
Sundried tomatoes, minced
Fresh parsley, chopped
Herbs, fresh or dried (thyme is my fave; I throw it into just about everything)
Feta, goat, or some other favorite cheese (I love sharp cheddar or gruyere)

1. Preheat oven to 350F. Heat just a little oil in an oven-proof skillet (my trusty cast-iron is just the thing) over medium heat. Add the vegetables you’ve chosen and cook, stirring often, until softened and fragrant. Sprinkle with herbs at the end.

2. In a bowl, whisk the eggs with salt and pepper to taste. Pour evenly over the veggies in the pan and cook for a few minutes until the bottom is set.

3. Put the skillet in the preheated oven and bake around 20 minutes, until omelet is puffed and golden. Sprinkle with cheese, if using, and continue baking for another 5 to 10 minutes, until cheese is melted. Serve immediately.

Serves 2 to 4.

Read more: Food, All recipes, Entrees, , , , , ,

By Cait Johnson, Managing Producer, Care2 Green Living.

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.

11 comments

+ add your own
6:02AM PDT on Mar 31, 2013

Thank you

3:19AM PDT on Mar 27, 2013

ty

6:22AM PDT on Mar 26, 2013

Thanks

5:42AM PDT on Mar 26, 2013

Thanks

12:12PM PDT on Mar 25, 2013

tks

7:00AM PDT on Mar 25, 2013

Yumm thanks.

1:27AM PDT on Jul 5, 2010

thanks

4:48PM PDT on Sep 29, 2007

Mary,
I use Egg Beaters or any other type of non-yolk, all egg white product, to make my veggie omelets, and they all work beautifully.

9:35PM PDT on Sep 20, 2007

You really don't need to bake this, you could just cover it on the stove. It will be just as good, not the same color, but deliciuos, and save a step.

2:54PM PDT on Sep 20, 2007

Love to try this and will if there is a way that I can do it with just egg whites as I am alergic to the yocks.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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