Spiralized Vegetable Omelet

IMG_1930It’s breathtakingly beautiful outside. The sky is Robin’s egg blue, and the sun is making the snow sparkle. But enough is more than enough! It’s really time for Mother Nature to cease and desist. Hopefully, she feels that way too.

We’re all sick of talking about the weather, struggling with the weather, re-scheduling appointments because of the weather, but I feel compelled to document it one more time. Next summer, when this is a distant memory, I’ll want proof that my memory of this winter was not an exaggeration. It really was that bad!

A big problem with this kind of weather is that it leads to inactivity, and a focus on cooking and eating. At least it does for me. Word to the wise, avoid getting on the scale. I made that mistake this morning. Or maybe I should look at it another way, and consider it a wake up call. My dismay at my current weight led me to think about slimmed down breakfast options.

IMG_1926Limiting carbs seemed like a good start. I made an omelet out of spiralized vegetables, an egg, and a bit of shredded cheese. No toast. The thing about no toast means that there’s no butter either. Kind of a win-win.

Having a bowl of roasted spiralized veggies at the ready is huge. An omelet is just one more thing that can be done with them. To be fair, this omelet could be made with any chopped up vegetables left over from last night’s dinner, but spiralizing a number of vegetables ahead of time means that you’re always ready for a healthy start to a number of recipes.

Today’s Omelet

1. Spray a saute pan or film it with oil. I put a bit of canola oil in the pan, swirled it around and poured out the excess.
2. Take a scoop of spiralized vegetables ( I had a combination of zucchini, carrots, sweet potato, red bell pepper, onion, but any combination would do.) Remember that this mixture was seasoned when you roasted it.) and spread it out in the pan. Heat briefly.
3. Whisk an egg with a little water. Season with salt and pepper. Pour the egg over the vegetables. Cook until the base is firm, lifting the sides to let the egg mixture firm up.
4. Flip the omelet over. Courage of your convictions here! Or you could slide it onto a plate and flip it that way. Sprinkle with a bit of shredded cheese and fold over. Garnish with chopped scallions. Salsa on the side is a good addition.


About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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1 Response to Spiralized Vegetable Omelet

  1. Pingback: Prepping Ingredients | Saltwater Influenced

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