Raw Veggie Omelet

At first glance, you may panic, believing I’m advocating eating a plate of slimey raw eggs with vegetables and cheese strewn about willy-nilly. Well, your panic is unfounded, I assure you! The eggs are cooked, and the cheese is melted. All this talk of rawness really only pertains to the vegetables.

I love a good omelet as much as the next guy. And until recently I really never questioned the way an omelet was made. I always sautéed my veggies and meats and then tossed in the eggs and voila, omelet! But if you think about it, wouldn’t it be better if the veggies in your omelet were raw? Raw veggies are, after all, the best way to consume them. And from the average Joe’s stand point, how many ways are there, I mean really, to consume raw veggies? I’m afraid the prospects look pretty grim, unless you want to munch on carrots and celery sticks for the rest of your life! But that’s why I’m here. I want to help you eat more raw veggies, without making it painful to do so! And this recipe really accomplishes both those goals.

An interesting thing to note is that when a meal that you eat contains less than 51 percent raw ingredients, your body actually attacks the food? Your white blood cell count goes up and everything, as if you’re sick! You should definitely try to get more raw foods in, which I know isn’t really part of today’s average diet. Veggies, nuts, fruits, seeds, wherever you can sneak in something raw, do it! It’s easier than you think.

Ingredients:

Veggies of your choice (I’ll tell you what I’m using below!)

Butter

Raw milk

Eggs

Cheese

Step One: Prepare your veggies

It’s really up to you what kind of veggies you’d like to try. Definitely try to get a variety, though, and as many green ones as you can. For our omelet today I used alfalfa sprouts (never use regular bean sprouts. Those are soybeans. Soy, if left unfermented, is full of natural toxins. Read: poisons. Too much soy is a very real and very serious health risk, despite the common misconception that soy is a health food. Fermented soy, like Tempah, natto, or soy sauce, is perfectly fine, as the fermenting process gets rid of these natural toxins. Check out Soy Online Service for a ton of good soy info.) as well as green peppers, avocado, onions, tomatos, and broccoli.  Dice them up very small- this is key! If you have big chunks, it’s just going to taste like big, cold, hard veggies wrapped in egg. The very small pieces meld well with each other and the recipe, and give it the illusion of being cooked. They also heat up quickly in the last step.

Step Two: Prepare your Eggs

Now, here’s a little something that you might not have known: my family LOVES my scrambled eggs. What’s so good about them, you ask? It’s their light, fluffy texture. That’s my trade secret, you see. Instead of just whisking them with a fork like mom and grandma used to do, I crack those suckers right into my Ninja (or food processor, or blender, or use a stick blender) and put about a tablespoon of milk per egg (I made a two egg omelet today, so two tablespoons. You also can use water instead of milk if you want.) and put some salt, pepper, and ½ tsp of Kirkland’s no-salt seasoning.

Pulse that baby for 30 seconds and you’re going to have the lightest, fluffiest omelet shell ever!

Step Three: Cooking your shell

Now, this part is up to you, I will give you several methods. First, put a liberal amount of butter onto your pan, and heat it up on medium low heat. A smaller pan will yield a thicker omelet, but I prefer to use one that really spreads it thin. I use a 9 inch cast iron round griddle pan and that is just about perfect.

Once your pan is hot and the butter is spread around, slowly pour on your egg mixture. If your stove is a little lopsided like mine is, wait a minute and then turn the pan the opposite direction, so the eggs spread out evenly. Cover this and let cook for several minutes. Keep checking until it appears to be almost completely cooked (the top of the egg is dry all around) and then sprinkle on some cheese. I used three tablespoons of shredded mozzarella, but at other times I enjoy a few slices of yellow American. Whatever you like! Cover for another few minutes to let the cheese melt.

As soon as it’s melted, spread your veggies over one half of the omelet, then cover and turn off the heat. The covor and the warmth from the eggs will heat up your veggies without cooking them, so you aren’t biting into a cold center when you eat your omelet!

Step Four: Fold and serve.

Now grab your spatula and gently check that the egg is separated from the sides of the pan. Fold the empty half of the omelet up and over your veggified half. (Yes, I made that word up.) Slide it onto a plate and add a dollop of sour cream. Salt and pepper to taste. Perfection!

You may want to try serving this with sweet potato home fries, a healthier alternative to the classic side dish. I will have a recipe for them up soon. Why don’t you follow the blog so you can know the minute it arrives? J

MMMM...let's go to bed early so we can get up and eat breakfast!!