Garden Harvest Vegetarian Omelet Recipe
sautéed asparagus, mushrooms, blistered heirloom tomatoes, avocado, goat cheese, cilantro cream, peruvian pickled peppers
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Ingredients
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Omelet Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped asparagus and sliced mushrooms. Sauté for about 5-7 minutes until they are tender. Add the halved heirloom tomatoes and cook for another 2-3 minutes until they are blistered. Season with salt and black pepper. Remove from heat and set aside.
- 2
Make the Omelet
In a bowl, whisk together the eggs, a pinch of salt, and black pepper. In the same skillet, add the remaining tablespoon of olive oil and pour in the egg mixture. Cook on low heat, gently lifting the edges of the omelet to let the uncooked eggs flow underneath. Cook until the eggs are set but still slightly soft on top.
- 3
Assemble the Omelet
Once the omelet is cooked, add the sautéed vegetable mixture to one half of the omelet. Sprinkle the crumbled goat cheese and diced avocado on top. Fold the omelet in half and slide it onto a plate.
- 4
Garnish and Serve
Drizzle the chopped cilantro and sliced Peruvian pickled peppers over the top of the omelet. Serve immediately.
