One of the nicest things about omelets is that they can be filled with virtually anything you have in the refrigerator. The curried vegetable filling used here is good served with whole-wheat toast and freshly squeezed orange juice.
1/2 cup thinly sliced peeled carrots
2 tablespoons butter
1 tablespoon olive oil
1 medium onion
1/4 cup finely chopped red bell pepper
1 teaspoon curry powder
1/4 teaspoon ground cumin
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
2 teaspoons water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter or soy margarine
In a medium skillet over medium heat, melt the butter with the olive oil. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Stir in the curry powder, cumin, garlic, salt, lemon zest, and cooked vegetables. Set aside and keep warm.
In a small bowl, beat the eggs with the water, salt, and pepper. Heat an 8-10 inch nonstick omelet pan or skillet over medium-high heat. Melt the butter in the pan. Pour in the beaten eggs. Swirl the pan by the handle to distribute the eggs evenly over the surface. Cook without stirring until the bottom and edges begin to set, about 10 seconds. As the bottom begins to set, lift the cooked portion of the omelet with a thin spatula to let the uncooked egg mixture flow under it. Repeat until most of the omelet is set but the center is still moist and creamy.
Spoon the filling down the center of the omelet. Loosen the omelet from the pan and fold one-third from the far side toward the center. Tip the pan over a serving plate so the unfolded side begins to slide out. Flip the omelet so that it is folded into thirds. Slide the omelet onto a plate and serve right away.
Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 10 min
Recipe By: Kathy Farrell-Kingsley
From: The Big Book of Vegetarian
Used with permission of Chronicle Books