I'm always trying to come up with new and interesting ways to use leftovers. Lately I've been on an omelette kick. Both because omelettes are absolutely delicious and far easier to make than a lot of people expect. But also because eggs are generally kind of bland and thus work with an incredibly wide variety of dishes. There are a whole plethora of soups, stews, and curries that add in eggs. I don't necessarily always feel up for making an entire egg drop soup. Sometimes I just make Curry and plop an egg on top, almost like it's a garnish. My solution to this is sometimes to just bring the curry the eggs and make a curry omelette.
This particular curry happens to have Mini Potatoes, Carrots, & Guinness, which makes it kind of a cross between curry and beer cheese soup. Although both dishes go incredibly well with a nice, fluffy omelette! Especially with a dollop of sour cream or Greek yogurt with a little kick from rattlesnake cheddar cheese. Feel free to mix and match in your own toppings, though, to fit your personal tastes and what you have on hand.
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Variations of Curry Omelette
I'm not a stranger to putting curry in omelettes. There are a plethora of other fun ingredients to mix in, though. I'm constantly taking whatever leftovers I have, whether it's curry and sprouts, pasta salad with avocados, or salmon and tartar sauce. There are few things where adding eggs doesn't work out spectacularly! And omelettes are definitely some of my favorite ways to utilize anything and everything that I have lying around. I suppose especially when avocados are in season. Although that might be more of a hipster thing than an actual requirement.
This Curry Omelette consists of mini potatoes, carrots, onion, jalapeños, garlic, coconut milk, Guinness beer, and rattlesnake cheddar. Feel free to mix in your own leftovers or go for the whole shebang with the beer curry and omelette combination.
This Curry w/ Mini Potatoes, Carrots, & Guinness recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about 20 minutes to toss together and then 4 hours to cook down.
I also topped these nachos with Florida Avocado Dip w/ Greek Yogurt & Walnuts.This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!I also topped these nachos with Florida Avocado Dip w/ Greek Yogurt & Walnuts.This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Omelette
Preheat a skillet on medium with a splash of olive oil.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though.Use just enough so that your eggs don't stick.
Meanwhile, crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan and reduce heat to low.It should sizzle a bit when you add the eggs, but shouldn't immediately deep fry. If it cooks too quickly, remove from heat and gradually reheat until low again.
Add quinoa evenly across the eggs and add the lid.
Cook covered until barely set, about 5-10 minutes.The goal is to achieve a golden brown on the bottom of the eggs, cooked through the center, while still slightly runny on thee top. Depending on your stove and type of skillet, you may need to turn the temperature down if they're cooking too quickly or up if they're taking too long.
With a large spatula, gently fold one half of the omelette over to make a half circle.If it wasn't entirely set, some egg may drain out as you do this. If that happens, you can add the lid and continue to cook until set. Flip to the other side if it begins to brown too much.
Dollop Greek yogurt and hot sauce on top of the omelette. Sprinkle with a dash of salt and pepper.
Serve immediately.
Tips, Tricks, & Notes
For more tips and tricks to making omelettes check out my article on The Fundamentals of Making Omelettes. Particularly why I don't recommend seasoning or adding milk, cream, and other thinning agents to the eggs before cooking, how to prevent the eggs from "turning grey," and why adding cheese at the wrong time can prevent the eggs from setting properly.
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
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