Mark Trapp’s Omelet for Dinner – Ep. 12
Use whatever vegetables are seasonal on the farm, in your garden, or leftover in the fridge.
Ingredients:
16 4 (per person) Eggs
1/2 Bunch Leftover Broccoli, cut into small pieces
1/2 Medium Onion, Diced
2 oz Leftover Shiitake Mushrooms, sliced
1/2 Leftover Red Pepper, diced
1/2 Leftover Yellow Pepper, diced
1/2 Bunch Leftover Parsley, chopped
12 Medium-Large Leftover Cherry Tomatoes, halved, quartered
2 tablespoon Extra Virgin Olive Oil
4 Finger Pinch Salt, Pepper
1/2 tablespoon (optional) Smoked Paprika
2 or more oz Parmesan Cheese
Optional: (2/3 cup) Green Salad with olive oil
Optional: (1/3 cup) Vinegar of choice
Directions:
1. Prepare Eggs
Break eggs into a large bowl, add chopped parsley, ¼ cup water, mix well with a fork. Set aside.
2. Prepare Vegetables
Cut up broccoli, dice the onion, peppers, slice the mushrooms and place in medium bowl. Cut the tomatoes and place in a separate bowl or on a plate.
3. Cook the Vegetables
Heat a 12” skillet on medium-high heat, add the olive oil. After a minute, add the vegetables and a four-finger pinch of salt and about a dozen cranks of pepper. Add optional smoked paprika (1/2 tsp). Stir every 30 seconds for about five minutes, until vegetables have softened.
4. Add Eggs, Finish Cooking
Add the egg mixture, stirring frequently until eggs have stiffened, about three minutes. Spoon onto four plates. Grate some optional Parmesan cheese over the top. Place cut cherry tomatoes around the outside of the plate. Optionally, you can serve with a side salad of greens and some olive oil (2/3) and vinegar (1/3) of choice. Serve and enjoy!
