Italian Omelet w/ Balsamic Glaze

Every see a funky banana like this?

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Two for one!

In other unrelated news…

Sunday morning felt like an omelet, but not just any omelet, it felt like an Italian omelet. I don’t like to overload omelets with excessive add-ins, since I find eggs to be fabulous on their own. So I usually just pick a vegetable or two, an herb and then a creamy topping (cheese, simple sauce, etc.) to make the dish a done deal.

Sunday tastes good.

Italian Omelet with Balsamic Glaze

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Ingredients:

– 6 eggs

– 1 tbsp butter

– 2 zucchinis, chopped

– 1 white onion, diced

– 2 tomatoes, chopped

– 1/2 tsp salt and pepper, each

– 1/2 cup chopped basil

– 1/2 cup chopped parsley (I used roka, but I know it’s not as widely available, so parsley works too)

– 1/2 cup balsamic vinegar

– shredded goat cheese for garnish (optional)

Servings: 3-4

Directions:

While you prepare the omelet, pour the balsamic vinegar in a small pan over medium heat and let that simmer to a glaze. The water in the vinegar will evaporate, leaving behind a balsamic sauce with a thicker consistency.

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Assemble the ingredients.

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Chop the onion and zucchinis.

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Melt the butter in a medium-sized cooking pan and add the onions.

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Add the salt and pepper and cook until beginning to become translucent.

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Then toss in the zucchini.

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When that cooks til tender, next come the tomatoes!

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While the vegetable mixture cooks through a bit more, crack the 6 eggs, whisk them lightly, folding in the chopped basil and other herb of choice.

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I wanted less vegetables in my omelet, so I removed about 1/3 of the mixture, which I immediately ate on the side while the omelet was finishing up Smile

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Pour the eggs atop the vegetables.

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Make sure the egg is evenly distributed throughout the pan, and use a fork to pull in the sides toward the center to allow more of the egg to cook.

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When you begin to see cooked egg form closer to the center of the pan, through the veggies, remove the pan from the stove and place it into a broiler for 1-2 minutes, or until the top of the omelet is cooked to your taste. Before popping it into the broil, you can add cheese on top for a creamy touch!

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When you take it out…just bask in its beauty.

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Waste no time—cut that biyatch up.

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Hello, smiley face balsamic reduction.

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Top your piece of omelet with the balsamic glaze, and eat up!

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The glaze gives the dish a nice tart touch. This omelet is fragrant, creamy and healthy all in one Smile

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Bon appetit!

xx Aylin

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