Smoked sun-dried tomato and shallot omelette
The Dukan Diet breakfasts are much much more tasty and filling than our breakfasts had been in the past. Eggs being a staple in the breakfasts though, it can get old fast eating the same egg prepared the same way, day after day after day. Omelettes give us a chance on our protein + vegetable days to experiment with new twists on an old theme. I don’t photograph ALL my breakfasts but this one stood out. The mix of colors and aromas were fantastic and this omelette popped with flavor. I found something to do with the leftover zucchini guts from my Cow-Canoe recipe too – minced up and added to the omelette, they don’t give much flavor but add moisture and volume and also I don’t feel so bad throwing out perfectly good food. When soft cheeses are allowed back in at the end of the diet, a dab of goat cheese or sprinkle of feta would blow this over the top I think!
- vegetable or olive oil
- Julienne cut smoked sun-dried tomatoes – rough chop
- thin sliced shallot or red onion
- zucchini guts rough chop
- garlic 3 cloves per omelette – minced or pressed
- fresh rosemary or thyme
- salt and pepper
- one whole egg
- egg whites
*all ingredients are to taste and amounts vary by the size and number of omelettes
To get started, heat up some vegetable oil (very little) in a pan on high heat and add in all the ingredients. Saute for 3 minutes or until the onion is soft and put aside in a bowl. Clean out the pan of any stuck on veggies and add in more oil. Pour in your egg+egg whites (my omelettes are 2 oz egg white and one whole egg, Daniel has 4-6 oz egg white and 1 whole egg) and reduce the heat to medium high. Sprinkle the sautéed vegetables evenly over the whites and cook until the whites are done, or longer if you don’t like a runny yolk. After the whites are fully cooked at the edges and mostly cooked around the yolk, flip half the white over the yolk and continue to cook for 30 seconds to 1 minute before flipping the whole omelette over. Allow to cook until the yolk is how you like it. One minute or so for a runny yolk and done whites or longer for a cooked yolk. A tip: Use a small omelette pan preferably a non-stick kind. Get the yolk to one side of the pan so that you have enough whites to flip without the yolk being in the middle. Our stove is at the slightest incline so our yolks naturally gravitate to one side of the pan…delightfully helpful for omelettes, annoying as all get out for trying to evenly cook a sauce or brown meat. Put it on top of a Dukan Gillette, toss some turkey sausage on or have a cup of yogurt with it. Bon appetite!