An easy, vegetarian omelet (or omelette) for one filled with mushrooms, pesto and carrot.
August is nearly over, and I’m pretty pleased to see it go. Not that I have anything against August (my birthday’s in August, after all). But the end of August means that we’re about to enter my favorite part of the year: pumpkin madness season.
Between September and December, roasting pumpkins three times a week no longer makes me a pumpkin-mad crazy lady with a ridiculously high vitamin A intake. I’m not being obsessive – I’m just festive.
But, August isn’t quite over yet. It’s still too early to put away the zucchini noodles and bring about the pumpkin bread (and way too early to even think about Christmas cookies).
So before we get into all of that late-year fun, I have a light and healthy breakfast for you that’s literally filled with vegetables.
I wish I could say there was some exciting backstory to this recipe, but it was actually the result of boredom. Boredom with omelets (or omelettes – I’m still not sure which one is the ‘correct’ spelling).
As a vegetarian who’s an enthusiast of breakfast-for-dinner, I’ve eaten my fair share of mushroom omelets over the years. Typically I make them by sautéing some mushrooms, adding some herbs, pouring over the whisked eggs and waiting for it to cook.
Don’t get me wrong – I love a good mushroom omelet. But they can become dull.
So, not surprisingly, one evening I was looking for a way to change up my omelet. I also had a serious craving for savory crepes, but was feeling far to lazy to get out the flour and whisk everything together. More importantly, I my grumbling stomach wasn’t going to wait for the batter rest.
The answer to my dilemma? Turn my omelet into quasi-crepe.
The breakfast (or breakfast-for-dinner) is made by making a really thin one-egg omelet, and filling it with mushrooms that are sautéed with pesto and grated carrot. You could also throw some cheese in there too, if you’d like to.
And if you’re currently overloaded with zucchini, feel free to swap the carrot for some grated zucchini.
What does one serve alongside a filled omelet? Pretty much anything. Potatoes, sweet potatoes (sweet potato fries, anyone?), other vegetables, toast… really anything you can think of.
Since I simply have to finish every meal with something sweet, I love to serve this omelet with a smoothie or fruit salad. Hmm, is it too early to bring out the pumpkin smoothies?
Or, for that matter, the pumpkin cookies?
- 1 egg
- Salt and pepper
- 1 cup sliced mushrooms
- ¼ cup grated carrots
- 1 tablespoon basil pesto
- Whisk the egg in a small bowl. Season with salt, and set aside.
- Preheat a skillet over medium heat. Grease with cooking oil spray.
- Add the mushrooms to the skillet, and cook for approximately 3 minutes, or until the mushrooms have released their juices.
- Stir in the grated carrots and pesto. Season with salt and pepper, and cook for another minute. Transfer the vegetables to a bowl or dish.
- Wipe the skillet with some paper towel (or simply use another skillet). Heat the skillet over low heat, and grease with cooking oil spray.
- Pour the egg mixture into the skillet. Swirl the pan so the egg coats the base. Cook for approximately 1 - 2 minutes, or until the egg has almost set – but is still a little liquid in the middle.
- Place the mushroom mixture in a line down the center of the omelet. Fold over the sides of the omelet to encase the filling, and cook for another 30 seconds to a minute.
- Carefully transfer the filled omelet to a plate and serve with the sides of your choice. Enjoy!
My absolute favorite mushrooms to use are cremini mushrooms (otherwise known as Swiss brown mushrooms). However, button mushrooms will be fine.
Nearly any basil pesto (store-bought or homemade) will work here. I used a homemade basil-walnut pesto.