Recipe courtesy of Bal Arneson
Episode: Veggie Garden
Print
Total:
30 min
Active:
30 min
Yield:
1 serving
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
1 serving
Level:
Easy

Ingredients

Vegetable Omelet:
  • 1/4 cup plus 2 tablespoons olive oil
  • 3 basil fresh leaves 
  • 5 medium asparagus spears, bottom inch of stem trimmed
  • 6 shiitake mushrooms, stemmed and sliced 
  • 6 grape tomatoes, halved
  • 1/2 teaspoon paprika 
  • 1 teaspoon fennel seeds 
  • Kosher salt  
  • 3 eggs 
  • 1 tablespoon dried fenugreek leaves 
  • 1/4 cup crumbled goat cheese 
Crisp Lettuce Salad:
  • 3 cups roughly chopped red leaf lettuce
  • 2 tablespoons olive oil 
  • 1/2 lemon, juiced
  • 1/4 teaspoon of paprika 
  • Kosher salt and fresh ground black pepper

Directions

Watch how to make this recipe.

For the omelet: Heat 1/4 cup of the oil in a small skillet over medium heat. When oil is hot add the basil leaves and fry for about 30 seconds per side until crispy but still green in color. Remove to a plate lined with a paper towel. Reserve 2 tablespoons of the oil.

Transfer the reserved oil to a large skillet over medium heat. Add the asparagus and cook until bright green and slightly tender, about 2 minutes. Add the mushrooms and saute until slightly softened, about 2 minutes. Add the tomatoes, paprika, fennel and salt to taste. Cook until the tomatoes are heated through, about 2 minutes longer.

While the vegetables are cooking, whisk the eggs in a medium bowl. Add the fenugreek and a pinch of salt.

Heat an omelet pan or small nonstick saute pan over medium-low heat. Add the remaining 2 tablespoon of oil. Pour in the eggs and cook until the bottom is set but there is still a pool of uncooked eggs on top, 2 to 3 minutes. Lift up the bottom of the omelet with a spatula, allowing the uncooked eggs to flow back into the pan. Quickly add the cooked vegetables and goat cheese to the uncooked egg and invert the cooked egg over the vegetables. Cook until the eggs in the bottom of the pan are just set, about another 2 minutes. Transfer to a plate and garnish with the fried basil leaves.

For the crisp lettuce salad: Combine the lettuce, oil, lemon juice, paprika and salt and pepper to taste in a bowl. Toss to coat. Serve with the omelet.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Souffleed Spinach Omelet

Recipe courtesy of Laura Calder

Red Lentil and Vegetable Soup

Recipe courtesy of Good Housekeeping

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Vegetable Terrine

Recipe courtesy of Laura Calder

Vegetable Chow Mein

Recipe courtesy of Ching-He Huang

Rosemary Roasted Root Vegetables

Recipe courtesy of Bobby Deen

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here