ZUCCHINI & ASPARAGUS OMELET

Hola!

I hope you all like asparagus and zucchini because the omelet that I made today includes these two ingredients. In Spain, omelets are very popular and eaten on a regular basis. You may know the most popular one is the Spanish Omelette or Tortilla. We will make any kind of omelette, even ones with leftovers!

Sunday, I was at the supermarket. Besides seeing deliciously juicy, red strawberries, (which I made into a strawberry jam), I also saw fresh asparagus. That’s right, it’s asparagus season! My first thought was grilling them, but the weather was not so great, so I made this omelet with and included some zucchini.

Ingredients:

  • 1 small yellow onion,  chopped
  • 1 zucchini, thinly sliced
  • 1 bunch of asparagus, cut into 1/3 inch pieces
  • 1 clove garlic, finely diced
  • 3 eggs
  • salt and pepper
  • olive oil

In a medium pan,  drizzle some olive oil and cook the onion until it is tender and brown (not burnt!). Once it starts to brown, add the garlic, zucchini and asparagus. Season with salt and pepper. Cook together for about 7 to 10 minutes until cooked. It should still be a little firm, not mushy. While the vegetables are cooking, whisk the eggs in a bowl.

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Add the veggies to the bowl with the whisked eggs. Be sure it is juicy! If it looks dry just beat another egg and pour it into the mixture.

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Using a pan you used for the vegetables,  pour about 1 tablespoon of olive oil and place on medium-low heat. Once the oil has warmed, pour the egg mixture in. After about a minute, peel back the edges of the omelette from the pan so it doesn’t stick. Shaking the pan also helps to ensure the omelet doesn’t stick.

In about 4-5 minutes, the bottom of the omelette should be cooked.  Position a plate on top of the omelet in the pan, and flip it. The omelette now will be on the plate. Next, slide it back into the pan, with the cooked face of the omelette facing up. Cook it for another 3-5 minutes and flip again. Now the omelette should have a consistent texture throughout. Slide it back into the pan for another 30 seconds and flip it again.

In less  than 30 minutes you will have a perfect and tasty vegetable omelet.

 

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Bon profit!

13 thoughts on “ZUCCHINI & ASPARAGUS OMELET

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