Sunday, May 22, 2011

Two Egg Omelet



Omelets are a great weekend treat!  What a great opportunity to walk to the farmers market to pick up fresh produce for the week and then put it in your breakfast!  Or, if you're so hungry when you wake up in the morning, you can roll out of bed and make a well composed breakfast out of the leftovers in your fridge.  In the past couple of weeks I have made several different variations.  The one pictured here is spinach, tomato, and basil, but other variations I enjoy are listed below as well.


Omelet
1/4 to 1/3 cup filling
butter
2 eggs
2 Tbs of your choice of milk product
salt
pepper
herbs


Variation 1: basil, tomato, spinach with mozzarella
Variation 2: rosemary, summer squash, lemon juice (also great with goat cheese)
Variation 3: mushrooms and onions (pre-sautéed) and fontina cheese
Variation 4: a mix of 2-3 chopped herbs like chives, majoram, parsley, basil, thyme, tarragon, rosemary, etc.


1. Prep your filling: dice the spices, chop the veg, slice the cheese, and sauté any filling that needs to be cooked ahead of time.  Onions, mushrooms, and pepper are all best when cooked first with some butter. 



2. Prep your eggs: Crack two eggs into a small mixing bowl and whip in herbs, milk, salt, and pepper until well-beaten. 

3. Add butter to a 6- to 8-inch frying pan and set over high heat until very hot. While the butter is bubbling, move it around the pan to make sure the bottom is coated.  


4. Once the butter stops sizzling, pour in the egg mixture into the pan and tilt the pan to spread the egg mixture evenly. Let eggs firm up a little.  Don't try to lift the egg or move it around, keep your spatula down until the very end! 

5.  While the middle is still runny, add the filling. Put cheese in first to melt, then add your veg that you want to soften (like spinach) and finally, add in the sautéed vegetables. 

6. After a while, you will notice the egg firming up.  When the egg is only slightly liquidy in the center, begin working the edges of the omelet away from the pan.  Fold the omelet in half.  Continue to cook for a couple more minutes so everything melds together.  

7. Serve with coffee, oj, and fresh fruit.  A filling and delicious start to the day!

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