I have a bunch of recipes in my back pocket just waiting to be posted. Actually, they're on the microwave scribbled on a little piece of paper. If you saw my last post, you know I ate a lot this past weekend. It was not just donuts and zucchini sticks. So in the next few days, I will be posting some fabulous recipes. Hubby and I took a visit to the Italian market in Philadelphia but you will hear more about that the next time you visit.
Now, I will tell you about my breakfast for one. I love eggs. There is so much you can do with them and they can be a great base for a healthy meal. Just don't use too much butter or load them up with bacon, sausage and cheese. The sad thing is my husband and six year old won't go near an egg. Luckily I can share my egg dishes with my daughter. So I don't make a casserole or quiche often, because I will eat most of it myself. Instead, I make an omelet for one or two people.
My neighbor, Cynthia has a wonderful garden. She shares the bounties of her garden with lucky me. She grows wonderful vegetables and herbs. The other day she brought over these cute little seasoning peppers. I looked them up on the internet and found that they are also called Cuban seasoning peppers or Tobago seasoning peppers. They look like a miniature bell pepper and have a sweet flavor with citrus overtones. The seeds supply most of the heat while the actual pepper is quite mild. Aren't they pretty?
I decided to use these adorable looking peppers in an omelet. I had half of a small zucchini and some sharp provolone cheese which I wanted to use up. Put them all together and you have a nice omelet. Enjoy! Stay tuned for my next post which will be a visit to Philadelphia.
Italian Garden Omelet
1 tsp olive oil
¼ cup chopped onion
2 seasoning peppers, chopped (or 2 TBS chopped red pepper)
½ cup shredded zucchini
1 tsp Italian seasoning
1 TBS water
salt and pepper to taste
2 thin slices sharp provolone cheese
In a small nonstick omelet pan, heat the oil on medium and saute onions, peppers, and zucchini until starting to brown (about 5 minutes). Add the Italian seasoning and reserve the mixture to a plate. Use a fork to beat the eggs and water in a small bowl. Spray the pan with cooking spray and pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Sprinkle the eggs with salt and pepper and let them set, this happens quickly depending on the heat of your pan (about one minute). Add the veggie mixture to one half of the omelet and top with cheese. Run a spatula underneath the omelet and turn over half to cover the filling. Cook on low for another minute or two or until cheese is melted. Remove and transfer to a plate.