Omelette
Description
Omelettes are a great way to use up leftover bits and bobs at the end of the week. They're also easy and quick to throw together. I love to make them on Saturdays or Sundays when I'm sort of clearing out for the new week.
For this particular omelette, I looked in my refrigerator and found some leftover roast potatoes, a couple of slices of leftover cooked bacon, a half a zucchini and a leek that had seen better days, but was still mostly serviceable for a quick saute.
I love to use cast iron for an omelette--they're non-stick and can take the heat needed in the oven to set them properly. Be careful with non-stick skillets for an omelette--some of them are not rated up to 450*!
Ingredients
Instructions
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Preheat oven to 425*
In a small bowl, crack the eggs, add milk, salt and pepper and whisk with a fork.
Slice or dice protein, potatoes and seasonal vegetables.
Heat a 10" cast iron skillet over medium-high heat. Add olive oil. When the oil is hot and shimmering, but not smoking, add leeks and saute for a couple of minutes, stirring constantly to avoid sticking and browning.
Add vegetables, potatoes, proteins and seasonings such as lemon-pepper if using and saute until the vegetables begin to soften.
Once everything is heated up, pour in the egg mixture. Let mixture begin to cook undisturbed until the edges of the mixture start to bubble:
Place skillet in the pre-heated oven and let cook undisturbed for about 7 minutes. Check for doneness--I like mine to be set in the middle, which takes about 8 minutes--return to oven if necessary.
Serve immediately with a little Hollandaise sauce drizzled on top and a few shakes of smoked paprika if you like.
