I yearned for something quite filling and nutritious. I wasn’t in the mood for oatmeal and berries. And for sometime I’ve taken a break from Cheerios and other dried cereals; much too sugary for me.
Grabbed hold of my grill pan and let it slowly come to warmth under low heat. I made sure to spray it with Pam. Yellow squash and a sweet tomato had my name written all over them. Did a quick slicing of them, brushed with olive oil and sprinkled with salt and pepper. In just a few minutes my grilled veggies were ready for filling action.
I wasn’t quite finished; so, I decided to saute a few slices of onions with a pinch of salt and pepper. In no time they became oh, so sweet and set them aside with a couple of slices of provolone cheese.
On a separate burner, a hot skillet with a drizzle of olive oil was waiting for me (well, for my egg batter). Beforehand, I made sure to season with a pinch of salt and cracked black pepper along with a few pieces finely chopped parsley. I didn’t add milk; instead I added a splash of cold water to batter and whisked it with a fork.
In no time my egg batter was ready for its fillings. I laid my provolone cheese first. All this was on low heat. Then came my the veggies and then I did my flip. I knew it; there would be a little oozing. That was quite okay.
Guys, my grilled veggie and cheesy omelet was just what I needed. I never had to do it; however, I toasted a very small whole wheat bagel with a smear of strawberry spread. It hit the right spot. Hmmm, to say I was happy is such an understatement. I was over the moon!