Three-Egg Omelet

Total Time:
2 hr 10 min
Prep:
5 min
Inactive:
2 hr
Cook:
5 min

Yield:
1 serving
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 green zucchini, sliced lengthwise
  • 1 carrot, sliced lengthwise
  • 1 radish, sliced
  • 2 onions, thinly shaved
  • Zest and juice of 4 lemons
  • Olive oil, for drizzling
  • Freshly ground black pepper
  • 3 eggs
  • Salt
  • White pepper
  • 1 tablespoon butter
  • Pickled vegetables of your choosing, for garnish
Directions
  • Lay the zucchini, carrot and radish out on a rimmed baking sheet, cover with the onions, sprinkle with the zest and juice and black pepper, and drizzle with olive oil. Let marinate at room temperature for 2 hours.

  • Crack the eggs into a medium glass bowl, and beat them until they turn pale yellow. Heat a heavy-bottomed nonstick saute pan over medium-low heat; add the butter, and let it melt. Sprinkle the eggs with some salt and white pepper, then grab your whisk and whisk like crazy. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook for up to a minute-don't stir!-or until the bottom starts to set.

  • With a heat-resistant rubber spatula, gently push 1 edge of the eggs into the center of the pan while tilting the pan to allow the still-liquid eggs to flow in underneath. Repeat with the other edges until there's no liquid left. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

  • Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. With your spatula, lift 1 edge of the egg and fold it across and over, so the edges line up; don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.

  • Gently transfer the finished omelet to a plate. Serve with the marinated vegetables, and top with pickled vegetables.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    CHEESE_OMELET_TOMATOES_9.tif

    Not what you're looking for? Try:

    Cheese Omelet With Roasted Tomatoes and Onions

    Recipe courtesy of Food Network Kitchen