Monday, September 26, 2011
Broccoli Mushroom Omelet
In my spinach fennel omelet recipe I used tahini. Really any nut/seed butter will do. I like to think about which nut butters lend itself to the other ingredients. Cashew butter is sweeter than tahini, so I used tahini with the fennel since it's a has it one unique sweetness. Mushrooms are umami and salt help to bring out that flavor so adding something a little sweet balances the flavors.
2 large whole eggs (or 3 if you prefer)
1/2-1 tsp of some kind of oil
1/2 cup steamed, parboiled or nuked broccoli
1/2 tsp cashew butter
1/4 cup sauteed mushrooms
5-10 grilled cherry or grape tomatoes
Italian seasoning, salt, pepper to taste
Combine broccoli, cashew butter and seasoning in mini food processor and blend. In a small bowl. Transfer to small bowl and mix in mushrooms and tomatoes. Set aside. Heat oil in pan. In another small bowl, scramble the eggs. When oil is hot, add to pan. Cook eggs until almost done, add veggie mixture and fold over. when done, transfer to plate and eat.
If you notice, I have alot of things cooked ahead of time and stored in the fridge. It really cuts down on time. Often when I have the grill going to cook one meal, I'll throw some veggies on there for a future meal. I also live alone (unless you include the 2 dogs) and it's easier to make several servings at once to reheat later. The dogs don't really like vegetables anyway.
I topped mine with a tsp of balsamic vinegar and tsp of white truffle infused olive oil from Queen Creek Olive Mill, a local small business. Whole Foods and Gourmet shops may have other brands local to your area, or you can order online.