Sunday, August 21, 2011

I can make omelette?!

My first.
(hold on! there's a much more mouthwatering photo at end of post.)

Not exactly a commercial for nonstick teflon pans, but somehow I managed to fold it cleanly.
Breakfast for dinner just got gourmet.

3 eggs
2 Tbsp half & half
2 tsp kosher salt
red onion, chopped
green pepper, chopped
chopped fresh herbs: parsley, sage, and thyme
handful baby spinach
kalamata olive pieces
shredded white cheese

Whisk first 6 ingredients together.

& Then
Melt butter in a medium pan, turning to coat entire bottom and sides. While the pan is smokin' hot, dump in the eggs and stuff. Cover the pan with a lid and let it hang out on medium heat for a couple minutes.
When the middle bubbles up and starts looking floppy and hilarious, that's when you sprinkle on the cheese, spinach leaves, and a few surprise olives.

Very carefully,
run your spatula around the pan edges. Slide it under half the omelette, and flipskies.
Cover pan again, turn heat on low and leave it 5 min. Flip to the other side and repeat another 5 min.
Carefully remove from pan; top with chives and parmesan.

Hm. Stay tuned for the Mediterranean omelette (feta, artichoke hearts, sun-dried tomatoes, sliced pepperoncini), Mexican omelette (queso fresco, ancho chilis, chorizo, topped with cilantro), and the State Fair omelette (donut burgers, fried kool-aid, served on a stick).

Julie vs. Julia, better watch yo self.

1 comment:


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