BT Dubs? I Love Omelets

Dig this:  I used to not be so crazy on eggs.  Now they're a major part of my life:  weekend breakfasts are incomplete without them; egg sandwiches are the perfect cheap lunch food; and omelets are quick dinners.

 

I bring this up because I think I've got a new favorite omelet.  It was born out of a need to get rid of a wheel of brie that I bought on impulse a few weeks ago.  I didn't really buy it on impulse, but I wanted to have a wine, cheese and fruit dinner without having to walk too far in my pajamas for the provisions.  So I went down to the corner market and the only decent cheese they had was this 6-inch wheel of brie.  After I had my dinner of sauv blanc, cheese, water crackers, and nectarine, I needed to think of ways to use the leftovers.

 

My answer?  The Yuppie Omelet.

 

The Yuppie Omelet

Serves One

 

3/4 c egg substitute (or 3 eggs or 5 egg whites)

1/2 c chopped frozen asparagus (or fresh)

1-2 oz brie, cubed (rind removed)

salt, pepper, garlic powder, red pepper flakes

 

Side Salad:

2 c fresh spinach

1/2 c halved cherry tomatoes

1 nectarine, thinly sliced

Your favorite balsamic vinaigrette (I use Trader Joe's Low-Fat Bals Vin or Annie's Pomegranate Vinaigrette)

 

Heat a nonstick pan over medium heat.  Spritz with nonstick spray or 1/2 tsp of olive oil.  Toss in chopped asparagus and saute until heated through and crisp-tender.  Sprinkle with salt, garlic powder and pepper, toss together, and spread asparagus evenly over the pan.  Pour on the eggs/substitute, season with a little more S&P and red pepper flakes.  Don't stir.  After the eggs have cooked for 1 minute, drop the cheese evenly over the eggs.  Cover the pan and reduce heat to medium-low.

 

While the omelet finishes, take out a plate and put a little vinaigrette on the bottom.  Pile on the spinach and tomatoes, and using your fingers, toss the veggies with the dressing.  Arrange the salad so it covers half of the plate, then top the greens with the nectarine slices.  Salt and pepper if desired.

 

When the omelet has puffed up and the cheese has melted, fold it half.  Creamy cheese grease should ooze out of the sides.  That's the stuff.  Let the omelet cook like that for another minute while the cheese seals and the eggs are sure to cook through.  Slide the omelet on the other half of your plate, and you've got a yuppie treat.

 

Late for The Webinar

 

So there's that,

 

Laura