Get ideas for healthy omelet ingredients to jazz up your egg breakfast.
In the breakfast hierarchy, the omelet ranks up there with thewaffle, eggs Benedict and thebreakfast taco.
Cooking an omelet couldn’t be easier.
Carson Downing
That said, there is some finesse involved in making a successful omelet.
The easygoing versatility of the omelet is part of its appeal.
Second, smaller cuts are better.
Whatever your protein of choice, take the time to cut it into manageable pieces.
So, slice those shiitakes, dice your tomatoes and smash your potatoes.
Also, reserve the raw veggies for crudites and salads.
Seriously, it’s that simple.
But if you really want to push your omelet creation to the next level, consider the extras.
Think stewed tomatoes or okra ladled over a Cajun omelet brimming with blue crab.
Or a schmear of sour cream and caviar to enhance a smoked salmon omelet with dill.
Leftover veggie chili going to waste?
Go full hangover-buster by serving it alongside an omelet stuffed with Cheddar, scallions and hash browns.
The idea is to go fridge- (and pantry-) diving to upgrade even the most well-thought-out dish.
Keep in mind that they’re not going to be as good as freshthe texture might be compromised.
However, this might be a perfect solution if a quick breakfast is in order.
Carson Downing
It’s important to label themnote the filling and the date.
To freeze eggs, start by cracking a bunch into a bowl with a spout or measuring cup.
Lightly whisk them (don’t scramble).
Once frozen, pop out each egg cube and store them in an airtight bag.
When ready to use the eggs, thaw the amount you need overnight in the refrigerator.
