A Confetti OmeletJump to Recipe
Have you ever experienced cheese ooze? It’s when you accidentally stuff something so full of cheese that when it melts, it start oozing out of every possible corner.
I had a very serious case of cheese ooze while making this omelet.
I’m not complaining of course. People pay good money for cheese ooze.
The omelet which oozed is what I call a confetti omelet. Hopefully, you get why. It’s also known as the easiest possible way to make an omelet or The Lazy Man’s Omelet.
Whatever you call it though, it can’t be beat and everyone should know how to make it!
One of my favorite ways to use leftover veggies is to dice them very finely and add them to an omelet. Looks like confetti!
1) Dice veggies very finely and beat eggs with a few tablespoons of water or cream.
2) In an 8 inch pan, add butter over medium-high heat. Once butter is melted, add veggies and a pinch of salt and pepper. Cook for a minute or two until veggies are soft, but still a bit crunchy.
3) Add eggs to pan and continue to cook. As eggs cook, gently push cooked eggs to center of pan and tilt pan to let uncooked eggs flow out and cook.
4) When most of the eggs are cooked (there still should be a thin layer of uncooked egg on top), add grated cheese to half of the omelet and carefully fold it over.
5) Turn your heat down to medium-low and cook for another few minutes to melt the cheese and finish cooking the eggs.
6) Serve with salt and pepper, salsa, or hot sauce.
Prepping the Veggies
Because I wanted to give the appearance of confetti in my omelet, I picked out some really colorful veggies. Ideally, just use whatever you have in your fridge. This is a great way to kill some leftover veggies.
You want to make sure that you dice everything pretty finely here. It’s good knife practice.
Cooking the Omelet
Some omelets are harder to make than others, but this is about as easy as it gets. Start by adding your butter to your pan over medium high heat. An 8 inch nonstick pan works perfectly for omelets, but you can use others if you don’t have one.
When your butter is melted, add all your veggies to the pan. Add a pinch of salt and pepper and cook them for a minute or two. You want them to still be a tiny bit crunchy. Soggy veggies are not what we want here.
While these cook, mix up your eggs with a few tablespoons of water or cream if you want to get crazy.
Then when your veggies have cooked for a minute or two, add the eggs to the pan. Let the eggs sit for a minute in the pan over the heat so they begin to firm up a bit. As the eggs cook, gently push the outside eggs toward the center while tilting the pan to let the uncooked egg flow out to the outside and cook.
In one or two minutes your egg should be mostly cooked. This was mine after about two minutes. Notice that there’s still a thin layer of uncooked egg on the top. That will cook after we fold it through residual heat.
Add the cheese to one half of the omelet. I went pretty heavy with my cheese because, well, I like cheese.
Carefully fold the other half over the cheese half. Because of all the veggies in the egg, it might be a bit flimsy, but just to your best to get it folded in half. Then turn your heat down to medium-low and let it cook for another few minutes until the cheese is melted and the eggs finished. If you cook it on high heat, it’ll scorch your eggs. Not ideal.
Each bite of this omelet was really flavorful. All of the veggies were still a bit crunchy which I liked a lot.
You could serve this with hot sauce or salsa, but I thought it was great as is.
If you want to start experimenting with omelets this is the way to do it. Quick, easy, and delicious.
And don’t worry if you have a little cheese ooze. That’s good stuff.