Garbage That GOO!

The thing I like about omelets

Is that when your veggie bin is going empty, an omelet is a great way to use up all those little scraps!

Many veggies work in an omelet! Or if not *in* one, then on the side as a simple salad. My usual technique is to dry sauté the veggies in a non-stick pan over medium/medium high heat by tossing them every so often. No oil required. This tends to cook some of the excess moisture out, which has the nice effect of also intensifying flavor. You will even develop a little carmelization and that's great for taste too!

I add slower cooking items first, then the quicker cooking ones. And usually toss some herbs or spices in as well. OK, sometimes I lose a few veggies to the floor or counter while tossing!

Once the veggie filling is done, I put them in a bowl and spray the pan with olive oil and get the eggs going. Sometimes, if I've gotten a lot of carmelization going on, I need to quick rinse and scrub the pan before spraying and adding my eggs.

Today's omelet was baby carrots (split in half or in quarters for a julienned look), chopped celery, several sliced mushrooms, about half a cup of red pepper strips and a handful of spinach. Served with a half orange, sliced.

Seriously, almost anything works. I've done tomato/onion, tomato/spinach, spinach/pepper/mushroom, zucchini/red pepper, celery/onion/carrot, avocado/onion, even broccoli... it's all good.