Hey, What’s Cookin’?
Whether they know it or not, the folks at the Hartford Courant are knocking it out of the park with their m.e.l.t.-compliant recipes lately! Last week they gave us another terrific egg & vegetable-rich recipe!
Today’s recipe is a tortilla, or Spanish omelet. Traditionally, a Spanish omelet is made with fried potatoes. This omelet, however, is replete with onions, yellow summer squash, and zucchini. I highly recommend it for breakfast, because that’s the hardest meal of all for many people to “comfortably” fit vegetables into.
In my opinion, way too many breakfast omelets/casseroles are super heavy on cheese, potatoes, and bread. But as you can see from this week and last week’s recipes, a breakfast needs none of those to be satisfying and delicious.
This Spanish omelet is great served warm or at room temperature, and would also make a great lunch or late dinner. Try adding just a small drizzle of pesto over a slice–it will take this omelet to another level completely!
Adapted from a recipe printed by the Hartford Courant
- 8 large eggs
- 1/4 tsp crushed red pepper
- 1/2 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tbs extra virgin olive oil
- 1/2 medium onion, chopped
- 1 medium yellow squash, thinly sliced into ribbons or half moons
- 1 medium zucchini, thinly sliced into ribbons or half moons
- Extra salt and pepper, to taste
- prepared pesto or hot sauce (optional)
- Break the eggs into a large bowl. Add the crushed red thyme, salt, and pepper, and whisk until well-blended. Set aside
- Heat oil in large nonstick skillet over medium heat. Saute and stir the onion, squash, and zucchini until somewhat soft, about 3-4 minutes.
- Add a little more oil, if needed, to the skillet so that the bottom has a thin coating. Pour the eggs into the pan.
- As the eggs begin to cook around the edges, gently lift the cooked egg up and tilt the pan so that uncooked egg can run down and reach the skillet surface. Keep lifting the cooked edges and letting the uncooked eggs reach the skillet until the entire omelet is about 80% cooked.
- Get a large plate the same size or larger than the skillet. Put oven mitts on both hands. Put the plate upside-down over the top of the skillet. Holding the plate firmly against the skillet, flip the entire skillet over so the omelet is now on the plate. Slide the omelet back into the pan (the omelet will be bottom-side-up after this maneuver) and finish cooking until the omelet is golden brown.
- Slide (don’t flip this time) the omelet out of the pan back onto the plate. Cut the omelet into 8 wedges. Serve hot or at room temperature, with a drizzle of prepared pesto or hot sauce, if you like.
Photo from Food52