Omelets are easy breakfasts for many. They cook quickly, fill you up in the morning so you don't feel crabby during the day, and they are so easy to store and handle.
Here is one way to make a hearty omelet with cheese and vegetables. Yes vegetables, the ones you have to chop in the morning or keep ready for yourself. One good serving of vegetables in the morning is a good idea if it gets as tasty as this. And if you are good at chopping a few odd things while the pan is heating, this one would be easy for you.
Otherwise too, it's a 10 minute breakfast recipe anyways.
1 cup of chopped mushrooms
1 cup packed, finely chopped celery with all the greens
1/2 cup finely chopped onions
a pinch of dried rosemary crushed
1/2 tsp finely chopped or minced garlic
pinch of red chilly powder
2 tbsp grated cheese or as much you like
salt n pepper to taste
4 tsp butter or ghee
Break the eggs and mix everything except the butter or ghee and the cheese.
Heat a pan and brush with 2 tsp ghee or butter. Just spread the butter any which way you find easy.
Pour half of the egg mixture into the pan and sprinkle the cheese over the spread out egg mixture.
Cover the pan and cook the omelet for a couple of minutes on medium heat.
Open the lid and flip the omelet, cover again and cook for a minute more. Fold and slide into the serving plate.
Serve hot with warmed or toasted bread. My bread here is a flax seeds and 100% whole wheat bread, warmed in the microwave. Somehow we don't like toasted bread much. Warm and soft bread is better for us.
I like this omelet as it is many a times. Followed by a fruit if I feel like.
The mushrooms pair well with cheese and the celery makes it really refreshing with a hint of Rosemary in it. You can omit Rosemary if you find it too strong and add any other herb instead. Or just the celery and garlic.
Chopped coriander greens make a great pairing with cheese and mushrooms too. Use the coriander greens with all the stems if you do.
The celery I used is from my garden and somehow it never grows in thick fleshy stems as we get in the markets. But the thin stalks are absolutely flavor packed and aromatic.