Monday, February 28, 2011
The Infinitely Variable Omelet
Omelets are a great main course. Perfect for breakfast but also satisfying as lunch, dinner or a snack.
Easy to make, infinitely variable, filling, healthy and affordable, they are warming and delicious.
Just about any ingredients that can be sauteed can be used as a filling. (Why saute the fillings? To eliminate excess water and caramelize the ingredients.) I like mine with cheese, but that's a matter of personal choice.
For breakfast this morning, I made my wife a vegetable omelet with spinach and shiitake mushrooms while I had a bit of bacon in mine.
Bacon Omelet with Comte Cheese and Parsley
Use any kind of frying pan, but a nonstick pan makes everything easier and a nice crust forms on the outside of the omelet.
For a one-person omelet, use a 9" pan. An omelet for two requires a doubling of the recipe ingredients and a 12" pan.
Time: 10 minutes
2 large or extra large eggs, farmers' market fresh
2 tablespoons milk, half and half or cream
2 teaspoons sweet (unsalted) butter
1 slice raw bacon, finely chopped
1/4 cup Italian parsley, finely chopped
2 tablespoons onion, roughly chopped
1/4 cup grated cheese (comte, cheddar, munster, or swiss)
Sea salt and pepper to taste
Beat the eggs with the milk and set aside.
Heat the nonstick frying pan on a medium flame, melt 1 teaspoon butter and saute the bacon, parsley and onion until lightly browned. With a silicon or rubber spatula, remove the sauteed vegetables and reserve.
Return the pan to the flame. Melt the other teaspoon of butter, add the eggs, swirling them over the bottom of the pan. Season with sea salt and pepper. Sprinkle grated cheese on one half of the omelet. Spoon the sauteed vegetables over the cheese.
Let the eggs set and the cheese melt, about 2 minutes. Using the spatula, gently fold the "empty" side of the omelet onto the side that has the cheese and sauteed vegetables.
Slide onto a plate. Serve with toast or fresh fruit and a hot beverage.