Is that what I think it is? Are those the warming winds of spring? It sure feels like it. After living like a hermit, close to the fire deep in my cave, I finally emerged to do some grilling outside – that is other than steaks on my little travel grill right outside my back door so I could get in and out before losing fingers to the frigid temperatures.
Normally I grill all year, but this winter there wasn’t much on my grill because of the weather. That’s about to change as I emerge from my hollow, ready to face the world with the warm sun on my face. How shall I celebrate the joyous coming of spring? With a grilled spring vegetable omelette.
My recipe allows for great creativity in the kitchen – you’ll notice I haven’t given you any specific amounts. That’s because an omelette is like a fingerprint. No two are alike. Buy the ingredients you like and in the amounts you want.
Here’s a pro tip: Grill those veggies the night before, so your hungry brunch guests aren’t kept waiting too long for the big finish. Enjoy the omelette – and the warm weather!
True baby carrots
Onions, sliced thick
Sugar snap peas in the pod
Brown crimini mushrooms (sometimes called baby bella mushrooms)
Garlic-infused olive oil (substitute regular olive oil)
6 large eggs
1/4 cup milk
1/8 teaspoon baking soda
1/8 teaspoon white vinegar
1/4 cup shredded cheese, divided
Enjoy the omelette and the warm weather. I did both that day.
Grilled spring vegetable stuffed into an omelette for the perfect grilled breakfast as the temperatures finally begin to rise.
- True baby carrots
- Onions, sliced thick
- Green onions
- Sugar snap peas in the pod
- Brown crimini mushrooms (sometimes called baby bella mushrooms)
- Garlic-infused olive oil (substitute regular olive oil)
- Black pepper
- White pepper
- 6 large eggs
- 1/4 cup milk
- 1/8 teaspoon baking soda
- 1/8 teaspoon white vinegar
- 1/4 cup shredded cheese, divided
- The night before, drizzle each set of vegetables with the garlic-infused olive oil and then sprinkle with salt, black and white pepper.
- Prepare the grill for high heat grilling.
- Skewer the slices of onion to keep them together.
- Slice off the thinner ends of the green onions.
- Place the spring vegetables on the grill starting with the carrots as they take the longest to cook.
- Get char marks on two sides of the vegetables and remove from the heat and place in the fridge over night.
- The next morning, mix the eggs, milk, baking soda and vinegar together in a bowl and give a thorough thrashing with a whisk.
- Set a frying pan over medium low heat and and pour in some olive oil.
- Once the frying pan is hot, pour in the egg mixture, hit it with black and white pepper, and place the lid on the pan.
- Once the bottom of the omelette sets, load the middle of the omelette with the vegetables and half the cheese and cover.
- When the rest of the egg mixture sets, fold over each side and add the rest of the cheese to the top and cover to melt the last of the cheese.
- When the cheese melts on top, slide the omelette onto a platter, slice into wedges and serve.