Garden Veggie & Garlic Omelet Recipe

One of the best things you can do for yourself in the morning is make a nutritious, quick and easy breakfast. This delicious garlic and vegetable omelet recipe is one of our all-time favorite breakfast recipes! If you’ve been growing a garden during COVID-19, this will be a great way to cook up some of those veggies. If you’re curious what benefits garlic veggie omelets have, we aren’t totally sure…but when something tastes this delicious, it can’t be too bad, right?!

First, you’ll wash and cut all of your veggies. Next, you’ll grab your small nonstick pan and turn the heat on medium, then add in your roasted garlic olive oil. If you don’t have roasted garlic olive oil, no worries! Just chop up 4 cloves of garlic and sauté with the veggies.

After prepping your veggies, crack 2 eggs in a bowl and add in your salt, pepper, yellow curry and milk. Stir it all up and set aside. 

Add your diced onions, broccoli, zucchini and bell peppers once the oil is hot and sauté for 3-7 minutes or until they start to turn golden. Next, you’ll add in your tomatoes and let them cook with the rest of the veggies for 3-5 minutes. Once you see the tomato skin soften and turn mushy, move your pan to a cool part of the stove for 2-3 minutes so everything stops cooking and cools down.

Set the heat on low but slightly above simmer. Add your eggs to the pan before moving it back over the heat. Do not stir! Sprinkle your cheese and add another couple dashes of salt and pepper if you’d like before covering your pan. Set a timer for 10 minutes, although we recommend checking at 8 minutes to see if it’s done (depending on your stove top, it may finish quicker or take a little longer). 

Pick the pan up and give it a little shake to see if the eggs are still runny or if they’re solid. If they’re solid, turn the heat off and move the pan to another part of the stove to cool for a minute. Grab a rounded wooden spatula to loosen the omelet from the pan. Fold it over half way, and move it to a plate. Add more tomatoes if you’d like, or toppings like salsa! We added a honey chipotle sauce which was a great addition to the flavors of the omelet.

We hope this breakfast omelet made your morning start off great. Make sure to tag @VisitGilroy when you try out the recipe and let us know what you think! 

Recipe 

Ingredients:

-Handful of tomatoes (we used 3 Green Zebra tomatoes and 5 Midnight Snack tomatoes from the garden)

-ÂĽ diced sweet onion

-⅕ diced bell pepper 

-1 small chopped jalapeno (if you don’t like spice – dice up more bell pepper) 

-⅓ yellow zucchini 

-Handful of chopped broccoli 

-4 cloves roasted garlic (or 4 cloves of chopped raw garlic) 

-Small handful of Mexican blend cheese 

-2 eggs

-⅓ teaspoon salt and pepper 

-â…“ teaspoon yellow curry powder

-Quick 2-second pour of milk  

-3 tablespoons of olive oil

Prep: 

-Wash all your veggies and chop them all up, then set aside. 

-Crack 2 eggs in a bowl, and add in your salt, pepper curry powder and milk. Whisk it all together and set aside. 

Cook:

-Grab a small nonstick pan (8 or 10 inch nonstick pan) and add in the roasted garlic olive oil. Turn the heat up to medium and once the oil is hot, add in your diced onions, broccoli, zucchini and bell peppers and saute for 3-7 minutes or until they start to turn golden. OR: If you don’t have roasted garlic olive oil, add 3 tablespoons of olive oil and wait to add in the 4 cloves of chopped garlic until the oil is hot and add in with the veggies.

-Add in tomatoes and let them cook with the veggies for 3-5 minutes. Once you see the tomato skin soften and turn mushy, move your pan to a cool part of the stove for 2-3 minutes.

-Set the heat on low but slightly above simmer. Add your eggs to the pan before moving it back over the heat. Do not stir!

-Sprinkle some cheese on top and add a couple dashes of salt and pepper if you’d like before covering your pan.

-Set a timer for 10 minutes, although we recommend checking at 8 minutes to see if it’s done (depending on your stove top, it may finish quicker or take a little longer).

-Pick the pan up and give it a little shake to see if the eggs are still runny or if they’re solid. If they’re solid, turn the heat off and move the pan to another part of the stove to cool for a minute.

-Grab a rounded wooden spatula to loosen the omelet from the pan. Fold it over and move it to a plate. Add more tomatoes and toppings like salsa or honey chipotle sauce and enjoy!