In my weakly meal planning I always leave the last day for dealing with vegetable leftovers. You can make them into delicious pasta dishes, this simple dinner oven dish or a great stir-fry dish… But today I’ll share with you a great way to turn them into an omelette with a twist.
I always have some eggs in my pantry as they are so versatile. Over the years I’ve levelled up my egg-game by turning them into great scrambled eggs, shakshuka in delicious tomato sauce, omelettes, oven baked eggs or cakes. (Wait, what? That’s not the same thing!) As I’m getting busy with school again I’ll be sure to share more of these dishes: simple and quick dinners are the best!
I’m busy tackling my anxiety and finding out what lies beneath the surface. (Doesn’t that sound scary…) One of the things my therapist is trying to make me see, is that I am constantly raising the bar. Enjoying the success of an achievement is almost immediately replaced by the feeling that it’s not good enough. GAHH! So tiring.
Anyway, he knows about my blog and about the fact that I feel like I have to give everything. I have to be on Instagram all the time, have to have many visitors and most importantly: I have to cook impressive things. HELLO?! Where’s the fun in that! I’m having so much fun with this blog if I’m not focussed on achieving and on the deadlines I’ve set. Let it be that way! I’m achieving something way more important: happiness. Who cares about visitor amounts and likes.
Easier said then done. (Nice to meet you, I’m Vivian and I overthink everything) Two of the goals that I have now set for myself is that Wednesday I’m allowed to have a blog-free day and I can upload simple recipes too. Hence the egg dish I’m serving you guys today.
HOWEVER. I planned on making a simple dish, and it had to be quick (we were going to see live music after) and my mind was doing that thing again. I was thinking about ways to bake my own bread to go with the dish, I was thinking about separating the eggs and fluffing up the egg-whites (seriously) and I was thinking of rolling up or doing something funny with the omelette instead of it being, well, plain.
Bad! Bad! Simple! It has to be simple! Surely it can’t be that hard. I mean hello, what’s wrong with a simple omelette. Baking my own bread, my goodness. Let it gooooo, let it gooooo! *cue music*
As you can see I managed to cook the eggs into this simple yet delicious dish. Am I overcomplicating now by making a whole blog post about it? I hope not. I want to share bits and pieces of my life, and this is a big part of it. I hope you guys aren’t disappointed by a “simple” dish haha. Let me tell you: it’s great. Just enjoy it. Don’t overthink 😉
Vegetable omelet with cream cheese topping
On to the actual recipe! Feel free to use any leftover vegetables you have: I made the egg a bit thinner with some milk and I added cheese because, well cheese…
Here you go!
- Eggs, 4 large
- Milk, 80 ml
- Cream cheese, 4 spoonfuls (preferably with herbs)
- Grated cheese, 2 spoonfuls
- Mushrooms*, 70g
- Broccoli stalks*, 80g
- Italian herbs, 1 spoonful (freeze-dried)
- Salt and pepper
- Break the eggs in a bowl and whisk together with the milk, cheese and herbs.
- Chop the vegetables* into small pieces and toss this in a pan with oil for 4 minutes.
- Reduce to medium heat, add the egg mixture to the vegetables and cover the pan with a lid.
- Cook the egg until the top is dry, which will take somewhere between 5 and 8 minutes.
- Spread the herb cheese on top of the omelette and fold it in half.
- Serve with a slice of toast.
- *: use any leftover vegetables you have!
Also: please let me know what my next challenge should be by voting here.