Cheese Omelet
with roasted carrots / arugula salad

Name: Cheese Omelet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 Eggs; 3 Tbsp Milk; 1/2 tsp Salt; 1/8 tsp Black pepper; 2 Tbsp + 2 Tbsp Butter; 4 oz Cheese, shredded Monterey Jack (sub cheddar); 12 oz Baby carrots (sub regular carrots, sliced); 2 Tbsp Lemony Balsamic Vinaigrette (ingredients listed separately); 1 Tbsp Vinegar, balsamic; 1 Tbsp Lemon juice; 2 tsp Mustard, Dijon; 1 tsp Honey; 4 Tbsp Oil, olive; 6 oz Arugula (sub any salad greens); 2 Tbsp Lemony Balsamic Vinaigrette (ingredients listed separately)

Active: 40 Total: 40

Original GF Paleo Vegetarian

A cheese omelet isn't just for breakfast! It makes for a protein-packed main dish when paired with roasted carrots and a peppery arugula salad.
Smarts: This recipe is written to make 2 omelets for 4 servings, so each person will get half an omelet. Adjust if customizing.

Ingredients

Metric

Servings:

Cheese Omelet:

Eggs - 8
Milk - 3 Tbsp
Salt - 1/2 tsp
Black pepper - 1/8 tsp
Butter - 2 Tbsp + 2 Tbsp
Cheese, shredded Monterey Jack - 4 oz (sub cheddar)

Balsamic Roasted Carrots:

Baby carrots - 12 oz (sub regular carrots, sliced)
Lemony Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp

Lemony Balsamic Vinaigrette:

Vinegar, balsamic - 1 Tbsp
Lemon juice - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Oil, olive - 4 Tbsp

Arugula Salad:

Arugula - 6 oz (sub any salad greens)
Lemony Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp

Prep

Make vinaigrette - (If prepping right before cooking, get oven heating first.) Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Eggs - Whisk eggs with milk, salt, and pepper.

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Make

Heat oven to 425F / 218C.
Toss baby carrots with vinaigrette (portion for carrots) and some salt and pepper. Spread out on a sheet pan. Roast carrots, shaking the pan halfway through cooking, until tender, 30 to 35 minutes.
When carrots are nearly done roasting, heat a nonstick pan over medium heat. Add first portion of butter and stir to coat the entire pan with melted butter.
Pour half the whisked eggs into the pan (this makes 2 omelets for 4 servings; adjust if customizing). Top one half with half the cheese. Once the bottom of the omelet sets, 4 to 5 minutes, fold the open half over the half with the ingredients and flip. Cook until eggs are all set and no longer runny, 2 to 3 minutes more. Remove from pan and repeat with remaining omelet(s).
Toss arugula with vinaigrette (portion for salad).
Slice omelets in half and serve with carrots and arugula on the side. Season the top of the omelets with some more salt and pepper and / or serve with hot sauce (not in ingredients list). Enjoy!

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