In an effort to stay relevant with readers who are just learning how to cook or want to refine their skills, I’ve decided to work on a series of posts featuring quick video tutorials of SUPER simple recipes and kitchen techniques.
I eat veggie omelets practically every morning. Here is an example of an omelet I shared over the summer on my Instagram feed. Though the video is majorly amateur as it’s difficult to cook with one hand and shoot with the other, you get the basic idea, right?!
I promise to make cleaner videos in the future! ;)
- 1 Tbsp. coconut oil or butter
- 2 cloves garlic, minced
- 1/4 cup diced yellow onion
- 1/2 cup sliced button mushrooms
- 2-3 eggs (depending on how hungry you are)
- salt and pepper
- 1/2 avocado, sliced
- 1-2 Tbsp. minced fresh cilantro
- hot sauce (I love Frank’s Red Hot)
1. Heat 1 Tbsp. coconut oil over medium heat.
2. Tap the eggs on the countertop and then crack them over a small bowl. Whisk eggs vigorously with a fork. Season with salt and pepper.
3. Add two cloves minced garlic to the pan. Saute for 30 seconds.
4. Add onions and mushrooms and saute until tender, about 5-7 minutes.
5. Pour eggs over veggies and swirl to coat the entire pan. Shake the pan vigorously and let cook for 3-4 minutes or until eggs begin to set. Omelet should move freely. Tilt the pan over a plate. In one motion, carefully slide the omelet off the pan as you fold it in half with the tilted pan.
6. Top omelet with salt and pepper, sliced avocado, minced cilantro, and hot sauce.
For more omelet tips, visit CookingLight.com.