Zucchini Omelets

by Erin, The $5 Dinner Mom on October 14, 2008

This meal is inspired by my brother in law. We went to visit them in Chi-town this past Labor Day weekend. He cooked up a storm! It was such a joy to watch him take on the same role as his dad! Host and chef! Also, want to say a quick congrats to my BIL for running the Chicago marathon and doing so in honor and memory of your dad!

Read about my horrifying experience this morning and to see how I did on my monthly grocery budget!


Ingredients
2 medium or 1 large zucchini ($1.01)
1/2 onion ($.20)
10 eggs ($1.59)
1/4 cup milk ($.05)
1/2 cup cheese ($.42)
2-3 T oil ($.05)
1 pear and 1 orange (or other favorite fall fruit!) ($1.29)

Directions
Disclaimer: If Hubs had made this meal, the omelets would have come out perfectly! He is much more patient than I have been or ever will be! My version turned a little scrambly!
1. Thinly slice or dice zucchini. Finely chop onion.
2. Whisk eggs and milk with a little salt and papper.
3. Heat skillet on high. Add 1-2 T oil. Add egg mixture and let cook a little. Add zucchini, onion and cheese. Once eggs have cooked mostly through. Flip the omelet over and cook another 1-2 minutes. Fold and serve with sliced fresh fruit.
Evidence that I TRIED to make omelets in the cute little omelet skillet!

Cost $4.61

PLEASE If anyone has any tips on omelet making, do let us all know!

{ 5 comments… read them below or add one }

Super Healthy Kids October 14, 2008 at 10:59 pm

A few tips I’ve learned about making Omlette’s are #1 add a splash of cold water to your egg mixture. Then #2 wait until your pan is hot enough that if you sprinkle a bit of water on the pan, the water dances. And I don’t flip the egg. As soon as it’s cooked through, I fold it over instead of flip. Anyway, don’t know if it makes any difference, but this is how we usually do it. Thanks for a great blog!!!

Reply

Heartathome October 16, 2008 at 3:08 pm

I’ve found that cooking an omelet with sufficient butter, beating the eggs thoroughly, and cooking over a low temperature works best. I also cover my pan to get a fluffy omelet. I don’t add the cheese until the last 30 seconds or so. Really, the omelet is completely cooked when I add the cheese-then I turn off the heat and cover the pan again to melt the cheese. *I am cooking on a gas stove, but I think it would be pretty similar on an electric.
P/S If you’re going to add meat or veggies, add them immediately after you pour the eggs in the pan so that you can disperse them evenly.
Happy cooking! :-)

Reply

Jen's Whimsical Life October 17, 2008 at 11:59 am

Haha. I can’t make an omelet to save my life. I’ve accepted it and just call mine “omelet scrambles”.

Reply

Jen's Whimsical Life October 17, 2008 at 11:59 am

Haha. I can’t make an omelet to save my life. I’ve accepted it and just call mine “omelet scrambles”.

Reply

pippi October 20, 2008 at 9:46 am

I learned to make omelets from a “demonstation speech” in my junior english class 30 years ago. Someone actually brought in a camp stove and made omelets for the class. Add 1T water per 3 eggs. Pan must be hot when you add the eggs. Lift the cooked portion of the eggs frequently to let the uncooked portion flow underneath to cook. Add a cover and reduce heat when nearly cooked to finish off the top, then add toppings to half and fold the other half over. And the most important thing….now put your plate over the pan and flip the whole thing onto the plate so any mistakes are hidden on the bottom!!! Thanks again Jeff Thompson in Mr. Sankey’s junior English class.

Reply

Leave a Comment

Previous post:

Next post: