The vegetables in this stuffed omelet recipe really do come alive with sweetness and flavor. They taste so good that it will be easy to convince the kids to eat all their vegetables without a complaint! This is a quick and easy recipe, which serves three as a filling main dish.
You might have tried vegetable cheese omelet before or ham omelet but when you have mastered how to make the perfect omelet, try these delicious Thai style veggies as a filling. Grilled vegetables and egg go together nicely which is why an omelet makes the per
Although you can make an omelet with just eggs and perhaps a splash of cream or milk, the one in this recipe includes flour and the purpose of that is to give it a fluffy texture. Did you know in some restaurants they add a scoop of pancake batter to the eggs to make them fluffier? That might be more of concern to low-carbers who did not know about it, but making your own omelet means making it your way, so if you would prefer a standard omelet without the flour feel free to make it that way. Just bear in mind it will be more delicate. The flour does puff it up a bit, making it more suitable for stuffing with the lovely Thai vegetable mix. This recipe is quite low in carbs actually because the omelet makes a low-carb change from bread (well, if you leave out the flour!) and the textures are also good together.
The filling is really tasty. You have eggplant, 2 colors of bell pepper, onion, mushrooms and green beans in there, so you can imagine all those vitamins and minerals you are getting. As well as the vegetables the filling includes garlic, lime juice, soy sauce and cilantro, and these ingredients are combined to make a marinade in which the vegetables are soaked. These flavors are aromatic and Asian, and they really permeate the vegetables, giving them an unmistakable taste of Thailand. You can marinate the vegetables as soon before making the omelet as you wish, so put them in the marinade in the morning if you want, then let them soak all day long, and the flavor will be more pronounced.
Cook the marinated vegetables until they are smoky, tender and slightly charred in places. That is the joy of barbequing. You get to use a fun cooking method which brings out all the magnificent flavor of your ingredients. No wonder so many of us look forward to grilling season with excitement. The omelet is folded over the grilled vegetables and then you should serve them right away for the best results. This makes a nice lunch or light meal, or you can serve something on the side to make it more filling, such as a 3-bean salad made with 3 kinds of beans, oil, cilantro, lime juice and minced onion, perhaps even adding some minced fresh chilies to give it a bit of spice.
- 6 tablespoons flour
- ¾ cup milk
- 6 eggs
- ½ cup sour cream
- Salt and black pepper
- ½ an eggplant, in ½ inch x 1-inch pieces
- ½ green bell pepper, in ½ inch x 1 inch pieces
- ½ yellow bell pepper, in ½ inch x 1 inch pieces
- ½ onion, sliced thickly
- 6 button mushrooms, sliced thickly
- ¼ cup green beans, trimmed
- 1 tablespoon salt
- 6 cloves garlic
- 2 teaspoon dark soy sauce
- ½ cup fresh cilantro including stems, chopped
- ¼ cup fresh limejuice or lemon juice
- Put the salt, garlic, soy sauce, limejuice, and cilantro in a food processor and process until fine and paste-like.
- Put the prepared veggies in a long flat dish and pour the marinade over.
- Turn the vegetables over so they are evenly covered in the marinade. Leave for a couple of hours in the refrigerator.
- Combine the omelet ingredients and whisk well.
- Keep this mixture in the refrigerator.
- Heat the grill to medium hot and cook the marinated veggies on a grill topper or in a wok over the grill, turning them often.
- When the veggies are soft and slightly charred, they are done. This takes about 10 minutes.
- Heat a non-stick skillet or a grill-proof pan over a medium heat and add some oil or cooking spray.
- Give the omelet mixture a stir and pour a third of it into the skillet or pan.
- Cover it with a lid and cook for 5 minutes or until it is set.
- You can flip it if you want.
- Put the omelet on to a warmed plate and cover with foil to keep warm.
- Repeat to make two more omelets. Put the Thai grilled vegetables on to half of each omelet, fold them over, and serve right away.
The juicy mixed vegetable filling in these omelets makes for a lovely and different brunch or light meal. Rather than being spicy like some well-known Thai recipes are, this dish is gently aromatic, flavored with ingredients like cilantro and soy sauce. You can see from the picture how attractive this dish is, and you will be pleased it is so easy to make. If you can make an omelet and grill some vegetables you can make this wonderful meal. Once you have made it once you will certainly wish to make this again. The marinade lifts what would otherwise be just a simple vegetable omelet to the next level.
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