An Unconventional Omelet

food photography

photography of an omelet

This is the last couple of bites of one of the tastiest omelets I’ve had.  And I made it.  I kind of “came to me” when I saw the ingredients in my fridge (seriously need to get to the grocery store) and was hungry for a late breakfast (noonish).

It’s unconventional because it contains no meat and no cheese.  Now many of you are going to look at that very fact and say “then it’s not an omelet.”  But look at the ingredients below and try it… at least once… before you give up and say that it isn’t going to be worth it.

Here’s what you’ll need (per omelet, I made two):

  • Butter blend, margarine or a pan spray you can tolerate
  • 2-3 eggs
  • 1 tsp water
  • salt and pepper
  • 2-3 tbsp spring onions (they have a much crisper flavor that white or yellow onions), chopped
  • 1/3 cup white mushrooms (you can surely substitute here, but this is what I had), sliced (and diced if they are really big slices)
  • About 2 tbsp of your favorite hummus (I used Roasted Red Pepper, which works well with this recipe)
  • 1/2 avocado, sliced

All your protein comes from the eggs.  You get some from the avocado and hummus, but not a lot.  What you DON’T get is a bunch of saturated, LDL-laden cholesterol (such as that you’d get in meat or cheese).

Heat an omelet-size pan at medium, and when it’s hot, turn it down to low-medium.  This helps prevent the eggs from burning before you get a good omelet shell.

Blend your eggs with the water, salt and pepper (to taste).  The water will help make your omelet a lot more fluffy.  Set this aside.

Add your butter, margarine or cooking spray, then right away toss the onions and mushrooms into your hot pan.  Let them sizzle a moment, tossing or stirring until they get a little soft and absorb some of the flavors.

Add the egg you just blended.  Make sure it’s even across the pan.  Wait a minute or two, then pull back the edges of the omelet (with a spatula) to let some of the liquid eggs meet the pan in about three areas.  Keep doing this until the liquid egg won’t move.  Wait another 30 seconds or so, then flip the eggs.  If you have a really wide spatula, this will be done more easily.  Of course, some of you are masters of flipping an omelet (or pancakes) right in the pan – more power to you.

After a few seconds, spread two tablespoons of the hummus in a thin layer across one half of the omelet.  You can feel free to toss anything else in here you want (I considered a few spinach leaves, honestly), but close over the other half and wait a few seconds for the hummus to blend into the crevices.

Slide onto a plate and add 4-5 slices of avocado on top.  I thought about sprinkling the avocado with lemon juice, but I didn’t want that kind of spiciness with the spring onions already giving me a crisp taste, and the hummus was also pretty tasty, too.

Serve.  I served with a slice of cantaloupe.  And coffee, of course.

Give this a try.  It had a lot of delicate flavors, and some not so subtle, but the avocado really rounded things out for me.

I don’t have nutrition numbers precisely, but you’ll have about 28g protein, whatever fat is in the eggs (good cholesterol from it and the avocado), and a really good feeling that you didn’t bog yourself down with a ton of cheese and meat in the morning.

By the way, there’s no reason why all of this cannot be prepared the night before and just thrown together in about five minutes in the morning.


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