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.
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
(although they are truly endless), about 1 cup total:
Zucchini or summer squash, chopped or grated
Fresh tomato, chopped
Bell pepper, chopped
Greens (kale is lovely, but so is spinach, broccoli rabe, chard or turnip greens), coarsely 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.