Ingredients
6 eggs
6 Tbp Water
Shredded sharp cheddar cheese
Olive oil
Eggplant
Kale
Peppery green (?)
Morell mushroom
bell pepper
chili pepper
(CSA box in September)
Preparation
Chop raw vegetables into small pieces (smaller than bite size). In large saute pan, heat 1 Tbsp olive oil. Add vegetables and saute on medium heat.
Beat eggs and water. Add pinch salt and pepper.
Spread vegetables evently across pan. Pour egg mixture evenly over the top of the vegetables.
Adjust heat so that the egg cooks slowly, which will prevent toughening the eggs. Cook undisturbed for 5 + minutes or until the bottom half of egg mixture is solidified. Tip the pan in one direction and let the liquid part of egg run to the edge. Push the solid part of egg out of the way so the liquid part can flow into the bottom of pan.
When most of the egg is solid, sprinkle shredded cheese over the top.
Fold one-half of omelet over the other half. The trapped heat will finish cooking the top (now in the middle). Tilt and press lightly to ensure the uncooked egg flows to the edge.
