Omelettes have rapidly become one of my favorite foods. I tend to make variations of the same dishes over and over again and I'll cycle between them. I'll make curry all throughout the cold wintry months. Then, I'll switch to burritos and enchiladas in the summer. With maybe some pasta and salmon salads in between. If I really must make a specifically breakfast food, I'll go for breakfast burritos and scrambled eggs. However, I've been eating a lot more breakfast lately and I'm starting to get into an omelette fad. Perhaps particularly when it comes to a sweet potato omelette with quinoa and avocado dip. I believe that I've made a variation of this exact omelette a dozen times throughout the last couple of months! But that's what favorite foods are for.
I don't know why I never really thought of omelettes before. Perhaps I just wasn't eating enough breakfast in general. However, I'm obsessed now. Just about any leftover can be tossed into a couple of eggs and turned into an omelette in about 15 minutes. It requires practically no effort and is something that can be made on the go or savored in a lazy brunch setting.
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Variations of Sweet Potato Omelette
In my excursion through the omelette scene lately, I've really been tossing absolutely anything and everything that I have leftover in the fridge into an omelette. It's quick and easy with almost no forethought required to make a delicious meal. I truly do this with everything from salmon and tartar sauce to quinoa and rice.
Cook Quinoa w/ Sweet Potatoes, Turmeric, & Serranos. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
I also topped this burrito with Potluck Avocado Dip w/ Spinach, Serrano & Peanuts.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 avocado dip 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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