Sriracha-Infused Veggie Omelette


Most mornings, we like to be gently awakened by breakfast. We crave something sweet, or something warm and comforting. But some mornings, you just need rocket fuel. An omelette is a great way to get protein that will keep your energy up all morning. Making an omelette is also a great way to clean out your fridge. Any leftover chunks of cheese or vegetables you have lying around can be chopped up and thrown in.

I love infusing my omelettes with srirachaand fresh herbs. The spicy kick balances well with the cheese and veggies. It gets my blood pumping and boosts my energy. Spicy food first thing in the morning is also a great way to clear out your sinuses if you have a head cold.

Sriracha-Infused Veggie Omelette for One
You will need…

3 eggs
3 tbsp. fresh chopped herbs (chives and dill are my two favorites)
1/4 cup cheddar, gruyere, or any triple-créme cow’s milk cheese (taco blend is also nice)
1/4 cup total of your favorite veggies, chopped fine (I usually use some alfalfa sprouts, broccoli, tomatoes, and red onion)
sriracha to taste (between 1 and 5 teaspoons)
a few tablespoons of whole milk
butter (or garlic compound butter)

Pre-heat a small frying pan over medium heat, and add a pat of butter. The type of pan you use is very important. It should have gently sloped sides, and it should be on the small side so that you get a nice thick omelette. I like to use a small 5.5 inch mini panwhen I’m just making breakfast for myself.

Whisk together the eggs, milk, herbs (saving enough to sprinkle over the finished omelette), and sriracha. I like my omelettes spicy, so what I generally do is blend the eggs, herbs, and milk until they are fully combined, and then add the sriracha a little at a time, whisking constantly. When the mixture has turned a bright orange color, it’s perfect. If you want only a little bit of spice, just use 1 teaspoon.

Add the blended egg mixture to the pan. As the omelette begins to set, work a silicone spatula around the edges to help build up the omelette and set the runny bits. Make sure to build up the center of the omelette as well, or when you go to flip it, it will crack, leaking cheese and veggies. When the eggs are still a little wet, but mostly set, add the rest of the ingredients and fold over. Cook until cheese is melted, then flip to ensure even browning.

Plate and devour immediately, taking a moment to sprinkle some fresh herbs on top. You can also drizzle extra sriracha on top of the omelette for an added kick.


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