Let’s Eat | How to Make the Perfect Vegetarian Omelette
Making an omelette seems simple enough. Make a pan hot, crack some eggs in there, throw in some fillings, and then flip the sucker over. That’s it, right? Well.. not exactly. So much can go wrong with cooking eggs, and before you know it, you can be faced with a half-brown, half-runny pile of unmelted cheese and burnt mushrooms.
Chef Edwin Redway—a.k.a. “E-Dubble”—recently showed us how to step up our omelette game so that we can get it right every time. You’ve got to control your heat, whisk your eggs beforehand, and know when to hold them and when to (literally) fold them. This vegetarian omelette recipe starts with bell peppers, cilantro, red onions, tomatoes, and mushrooms, but you can improvise with whatever you have on hand. Broccoli? Sure! Eggplant? Hell yeah.
1 teaspoon clarified butter
1 tablespoon bell peppers, diced
1 tablespoon cilantro, diced
1 tablespoon red onions, diced
3 cherry tomatoes, halved
3 small mushrooms, sliced
kosher salt and freshly ground black pepper, to taste
¼ cup shredded cheese (or optional amount)
1 tablespoon green onions, diced