Omelette Vegetariana* (v) Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved baby potatoes with 1 tablespoon olive oil, 0.5 tsp chopped rosemary, 0.5 tsp salt and 0.25 tsp black pepper until evenly coated.

Spread potatoes cut-side down in a single layer and roast for 20–25 minutes, turning once halfway, until exterior is golden and interior is tender. Keep warm or reheat briefly before serving.

Sauté vegetables

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add minced shallot and cook 1–2 minutes until translucent. Add sliced zucchini and sauté 3–4 minutes until softened and just beginning to caramelize. Add minced garlic and cook 30 seconds more.

Add chopped baby kale and cook 1–2 minutes until wilted. Season the mixture lightly with a pinch of salt and pepper. Remove from skillet to a plate and set aside.

Beat eggs

In a bowl whisk together 3 eggs, 2 tablespoons whole milk, 1 tsp salt and 1/4 tsp black pepper until combined and slightly frothy.

Cook omelette

Wipe the skillet used for the vegetables clean, return to medium-low heat and melt 1 tablespoon unsalted butter. Pour the beaten eggs into the skillet, tilting to distribute evenly. Let eggs set undisturbed for 20–30 seconds, then using a spatula gently lift edges allowing uncooked egg to flow beneath. Continue until the surface is mostly set but still slightly glossy (about 1–2 minutes).

Spoon the sautéed zucchini and kale mixture onto one half of the omelette, sprinkle the 2 ounces crumbled goat cheese and 1/2 teaspoon lemon zest over the vegetables. Fold the empty half over the filling and cook 30–45 seconds more to warm the cheese. Slide omelette onto a plate.

In a small bowl whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon juice, 1/8 tsp salt and 1/16 tsp black pepper. In a salad bowl toss 2 cups mixed salad greens, halved cherry tomatoes and sliced cucumber with the dressing just before serving.

Plate the omelette with a portion of the roasted potatoes and a generous handful of the dressed market greens. Optionally garnish with an extra crumble of goat cheese and a small lemon wedge.