Another 30 Minute Meal: Ginger-Soy Black Cod

Black cod cooked in a ginger-soy poaching liquid is a deceptively simple dish that cooks up quickly and has deeply satisfying flavors. Popularized by the Iron Chef, Masaharu Morimoto, his complicated recipe can be simplified with excellent results.

The fish can be served with steamed rice and simply braised or sauteed vegetables like spinach with garlic and shiitake mushrooms.

Ginger-Soy Poached Black Cod

The ginger-soy poaching liquid can be reused several times.

After the fish has been cooked and all solids removed, the liquid can be kept in the freezer in an air-tight container for several months.

When you want a quick meal, defrost the poaching liquid, simmer, add the black cod pieces, cover, and you'll have a meal on the table in 10 minutes.

Yield 4 servings

Time 30 minutes

Ingredients

2 pounds black cod fillets, washed, pat dried
1 1/2 cups white sugar
2 1/2 cups soy sauce
1/4 cup mirin
2 cups sake
2" piece of ginger, peeled, julienned

Method

Carefully inspect the fillets for bones. There will probably be a row in the middle of the fillet.

Using a sharp knife, slice along the bones and remove in a long strip. Don't throw out the strip because it can be marinated in olive oil, sea salt, and pepper and roasted in the oven or grilled on a bbq. Have the bones as a cook's treat.

Cut the fillets into rectangles 1 1/2" x 2" for easier handling.

In an uncovered large pan or dutch oven, create the poaching liquid by simmering together the sugar, soy sauce, mirin, sake, and ginger for 10 minutes. Add the black cod pieces, cover, and simmer 5 minutes.

Remove the cod with a slotted spoon and set aside. Reserve 2 cups of the poaching liquid, straining and pouring the remainder into a sealed container and freeze.

Return the cod and 2 cups of poaching liquid to the pan, reduce and thicken over high heat, spooning the thickening sauce over the cod, about 5 minutes.

Serve immediately with steamed rice or sauteed garlic spinach with shiitake mushrooms.

Risotto with Farmers' Market Fresh Squash Blossoms and Baby Zucchini

Risotto scared me at first. My son Franklin brought a box home from a trip to Italy and it sat in the pantry for years. I had the same fear of risotto I had about cooking a duck. Both seemed to require a skill set that was beyond me.

After much hesitation, I finally took the plunge and you know what I discovered, making risotto is easy, requiring only a little more skill than making pasta.

In fact, think of risotto and pasta as two sisters. The key to both is what goes on top.

Just about everything you like with pasta will work with risotto. Most vegetables, meat, poultry, seafood, and fresh herbs if sauteed first can be added to risotto just the way you'd add them to cooked pasta. And both like a bit of freshly grated cheese on top.

This past Sunday at the Pacific Palisades Farmers' Market, I could have chosen any number of fresh vegetables to use for the risotto: corn, tomatoes, asparagus, peppers--red, yellow, orange, or green--carrots, onions, Italian parsley, kale, or spinach. I settled on squash blossoms with baby zucchini because one of my favorite farmers, John Sweredoski insisted that I had to get them, they were that fresh, that good.

He was right.

Risotto with Farmers' Market Fresh Squash Blossoms and Baby Zucchini

Yield 4 servings

Time 30 minutes

Ingredients

1 1/2 cups Arborio, Carnaroli, or Vialone Nano rice
10 squash blossoms
6 baby zucchinis, washed, ends trimmed, cut into thin rounds
4 garlic cloves, peeled, finely chopped
6 shiitake or brown mushrooms, washed, thinly sliced and roughly chopped
1/2 yellow onion, peeled, finely chopped
4 cups broth, vegetable, chicken, or beef, preferably home made
2 tablespoons olive oil
1 tablespoon sweet butter
Sea salt and pepper

Method

Slice open each squash blossom. Cut off the stem and pistil and discard. Flatten the blossoms on a cutting board and cut length-wise into thin strips. In a large saute pan, heat 1 tablespoon of the oil and saute all the vegetables until lightly browned. Remove and set aside.

In the same pan add the other tablespoon of olive oil. Season with sea salt and pepper. Add the risotto and saute on a medium flame, turning frequently, until the grains start to be translucent, about 5 minutes.

Add 1/2 cup of broth, deglazing the pan and stirring the grains with the liquid until the broth is absorbed. Continue adding the broth, 1/2 cup at a time, allowing the rice to absorb the liquid. Keep stirring.

After 10 minutes, add back the sauteed vegetables and mix together with the rice.

After another 5 minutes, add the butter and stir well, continuing to add 1/2 cup of broth at a time. Season with sea salt and pepper. From this point on, start tasting the rice.

When the risotto is done to your taste, Make sure you have enough liquid because a good risotto has a nice amount of gravy.

Serve immediately because the rice will continue to absorb the liquid even after you've taken the pan off the burner. Sprinkle freshly grated Parmesan or Romano cheese on top.

Variations

Add a roasted tomato, skin removed, roughly torn apart, with its juice

Saute the kernels from one ear of corn with the other vegetables

Saute 1/2 cup finely chopped Italian parsley with the other vegetables

Add 1/2 cup sauteed diced sausage pieces

Add 2 pounds fresh butter clams, cooked in 1/4 cup water for 5 minutes covered over high heat, add the opened clams and broth at the same time you return the sauteed vegetables to the pan

Farmers' Markets' Army of Believers

Fueled by the books of Michael Pollan and Mark Bittman, among others, and by the recent release of films such as Food, Inc. and Food Fight, a lot of people are talking about food policy in the United States.

With so many people suffering from diabetes, Americans have paid a high price for the convenience of fast food. When the First Lady digs up part of the White House lawn to plant a garden, you know we're either at war or there's a problem with what American's are eating.

Knowing that consumers want a reliable, healthy food supply, corporations use phrases like "Organic," "Farm Fresh," "Healthy Choice" and "100% Natural" as marketing tools to keep processed foods in our pantries.

Access to fresh, affordable produce is essential to good health. The big question is how to do that?

Those of us who live in communities with farmers' markets are lucky. In our area, we have two great farmers' markets: the Santa Monica Farmers' Market and the Sunday Pacific Palisades Farmers' Market.

In Southern California the full bounty of summer is apparent on the farmers' heavily laden tables.

Besides being a source of good food products, farmers' markets are good for one's mood. No matter what modern-living crisis we're dealing with, an unhurried walk around the market is calming and reviving.

Sampling the stone fruit and citrus from Arnett Farms, eating a plate of raw clams at Carlsbad Aquafarms, talking with John, the co-owner of Sweredoski Farms, and hearing his stories about being a Marine before he became a farmer, or literally stopping and smelling the roses at Bernie and Linda's Kendall Garden Roses stand. There is something very satisfying about knowing where your food came from and meeting the farmers who brought it to market.

Recently I interviewed master chef Albert Roux, famous for having revolutionized French cooking in England. In March he opened a restaurant outside of Houston, Texas. Since he trained Marco Pierre White and Hell's Kitchen's Gordon Ramsey, Chef Roux is an experienced cook who has seen it all.

What animated him the most during the interview was his joy at having access to American food products. He delighted in the high quality of Alaskan salmon, Maine scallops, and "happy," free range chickens. And what moved him the most was the dedication of the farmers who sold their wares at the local farmers' markets.

Even though, as he said, they knew they would never make a fortune from their farms, these farmers worked hard so that they could proudly deliver to the market the best produce they could.

Chef Roux called them "the army of believers".

But there aren't enough farmers' markets to solve the problems created by America's reliance on processed food.

If you're lucky enough to have one in your neighborhood, that's great. Even if you don't know how to cook it's easy enough to walk over to a farmer's table and buy pesticide-free fruit and vegetables so you can eat a fresh peach or make a salad.

But even if you don't have a farmers' market close to where you live, it's important to understand that learning to cook is important for your health. Supermarket chains and neighborhood mom and pop stores might not have the best produce, but some produce is better than none.

Access to fresh produce is one issue, the other is understanding that learning to cook is important for your health. The problem is many people have bought into the idea that prepared and convenience foods are just easier to deal with and take less time to prepare. But as Tom Laskawy recently pointed out, it's only a little more time-consuming to cook a meal than it is to microwave one.

There are many ways to promote good health, but certainly eating well is centrally important. In the long run, if you know how to shop for good ingredients and how to cook, you'll save money, have better tasting food, and stay healthier longer.

From the Palisades Farmers' Market today, we brought home a bag heavy with fresh ears of corn, ripe peaches and pluots, a tray of sweet red raspberries, just-caught fish, and fresh arugula, spinach, Italian parsley, and Persian cucumbers.

In my posts this week I'll describe what we cooked for our Sunday dinner: a risotto with squash blossoms and baby zucchini and ginger-soy poached black cod with sauteed garlic-spinach.

Both dishes took no more than 30 minutes to prepare, cook, and serve. Virtually all the ingredients came from our local farmers' markets.

Picnic Favorites: Rosemary Fried Chicken, Carrot Salad and Potato Salad

The serious underpinning of 4th of July should never be forgotten. In these perilous times we have good reasons to appreciate our good fortune as we celebrate independence, freedom, and the pursuit of happiness.

For us, our day is spent going to the breakfast 5k in Pacific Palisades, our small town overlooking the Pacific Ocean. After lunch we cheer on the parade that slowly winds its way up main street, then we go home and cook our part of the pot-luck picnic dinner.

At 6:30 we gather in the nearby park, meeting up with friends and family as we eat, talk, and wait until night falls when the fireworks at the high school begin.

We contribute favorite picnic dishes to the pot luck. Nothing could be better on the 4th than crunchy-salty, rosemary fried chicken, sweet carrot salad with the added kick of lemon soaked raisins and a bit of cayenne, and the comforting creaminess of Yukon Gold potato salad.

Rosemary Fried Chicken

Yield: 4 servings
Time: 45 minutes to prepare, marinate the chicken overnight in buttermilk

Ingredients

2 whole chickens, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
5 cups flour
1 tablespoon sea salt
1 tablespoon pepper
1/4 cup finely chopped fresh rosemary leaves
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil

Method

When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.

Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.

Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.

Reserve 1 teaspoon of the rosemary to use just before serving.
In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.

Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.

Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.

Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.

If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.

Carrot Salad with Lemon-Soaked Raisins

Yield 6-8 (makes 1 quart)
Time 20 minutes

8 large carrots (preferably farmers' market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

VariationsUse cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds

Yukon Gold Potato Salad

Yield: 4-6 servings
Time: 60 minutes

Ingredients

2 pounds potatoes, preferably Yukon Gold, washed
1 tablespoon Kosher salt
3 quarts water
1 scallion, washed, ends trimmed, finely chopped
1 carrot, washed, peeled, ends removed, grated
1 ear of corn or 1/2 cup corn kernels
2 tablespoons olives, preferably Kalamata or cracked green, pitted, finely chopped
1 tablespoon capers, drained, finely chopped
2-3 tablespoons mayonnaise
Sea salt and pepper

Method

Put the potatoes, kosher salt, and water into a pot, bring to a gentle boil, and cover. Cook 30-45 minutes. Be careful not to overcook the potatoes. They should be firm, not mushy.

The potatoes are done when a fork goes in easily. Remove from the salted water. Let cool. Peel off the skins.

Grill an ear of corn and cut up carrot seasoned with olive oil, sea salt and pepper. Cut the kernels off the cob, finely chop the carrot and add to the potato salad along with the chopped scallions, olives, capers, and mayonnaise.

Taste and adjust the seasoning with sea salt and pepper.

Variations

Add 1/4 cup finely chopped Italian parsley, leaves only.

Add 1/4 cup finely chopped fresh celery.

Add 1 broccoli floret either grilled or lightly sauteed then finely chopped

Now and Later Meals - Braised Chicken with Vegetables and (Later) with Couscous and Spinach

Originally posted on Kim Orlando's terrific web site, Traveling Mom.

One way to beat the dinner-time crunch is to cook once but create two meals. One meal to eat that night, the other to eat the next day or freeze in an air-tight container.

From experience I've found that braised chicken serves the cause very well. Because I know I want to use the chicken for two meals, I choose legs or thighs. Unlike chicken breasts, dark meat creates a savory sauce and doesn't dry out when braised.

Add a green salad and steamed rice, cooked pasta, mashed potatoes, or a fresh loaf of bread and you'll have an affordable, nutritious, healthy dinner.

Now: Braised Chicken with Farmers' Market Fresh Vegetables

The basis for the deeply flavored sauce is a technique familiar to many cuisines. Finely chopped vegetables are sauteed in an oil until lightly browned. Seasoned with spices, a liquid is added and reduced. In French it's called a mirepoix, in Spanish sofrito, and in Italian soffritto. The ingredients vary, but garlic and onions are pretty much constants.

For this dish I shopped at our local farmers' market and used onions, garlic, carrots, broccoli stems, brown mushrooms, and corn off the cob.

Most of the ingredients can be swapped out for others.

Instead of onions, I could have used shallots or leeks, any of which will caramelize and add sweetness to the sauce. I used broccoli stems because my kids only eat the crowns and I don't like throwing away the stems. You can use the crowns and zucchini, squash, and tomatoes as well.

When I made the dish last night, I kept the skins on, but if you want to lower the fat content, remove the skins.

Frozen in an airtight container, the dish will keep for weeks.

Yield 4 servings plus left-overs
Time 30 minutes preparation, 1 1/2 - 2 hours cooking

Ingredients

10 chicken legs or thighs, about 3 1/2 pounds, washed, pat dry
1 cup broccoli stems, peeled, finely chopped
1/2 cup yellow onion, peeled, finely chopped
1 cup carrots, peeled, finely chopped
1 1/2 tablespoons garlic, peeled, finely chopped
1/2 cup brown mushrooms, washed, finely chopped
2 cups corn kernels from 2 ears of corn
2 tablespoons extra virgin olive oil
Sea salt and pepper
3 cups water

Directions

Preheat the oven to 350 degrees. Use a large covered pan like a Dutch oven or roasting pan. Heat the oil on a medium flame. Use tongs and add the chicken pieces. Season with sea salt and pepper. Turn frequently until the chicken is lightly brown, about 20 minutes. Remove and set aside. Discard the fat.

In the same pan, add the other tablespoon of olive oil, season with sea salt and pepper. Add all the vegetables. Lightly brown. Stir frequently to avoid burning, about 8-10 minutes.

Pour in 3 cups of water. Stir well to deglaze the pan so the flavor bits get into the liquid. Add back the cooked chicken pieces. Cover and put in the oven. After 60 minutes, use the tongs to turn over the chicken pieces. Cover and return to the oven for another 30-60 minutes.

The chicken is cooked when the meat is separating from the bone. Taste and adjust the seasonings with sea salt and pepper. If you want a thicker sauce, reduce the liquid over a medium flame.

To serve, place the chicken pieces in a large bowl and pour the sauce on top.

Later: Chicken with Easy-to-Make Moroccan-Style Couscous

Assuming you have half of the chicken and sauce left-over, this dish takes very little time to prepare.

The sort of couscous served in Morocco is delicious but difficult and time-consuming to prepare. The "instant" kind can be found in some grocery stores, upscale, specialty and health food markets.

If you haven't used couscous before, meet your new best kitchen-helper.

Couscous costs pennies per serving and takes next to no effort to make. It can be served hot or cold, in a salad, as a side dish, or, as in this recipe, as a main dish.

Yield 4 servings
Time 30 minutes

Ingredients

4-5 chicken legs or thighs, cooked as above
2 cups sauce with vegetables, cooked as above
1/4 cup golden raisins
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
2 garlic cloves, peeled, finely chopped
1 bunch spinach, washed to remove grit, stems removed, roughly chopped
2 cups whole wheat or regular "instant" couscous
3 tablespoons extra virgin olive oil
2 1/2 cups water
Sea salt and pepper

Directions

Boil 2 1/2 cups of water. Put the couscous into a large boil. Pour the hot water and 2 tablespoons of olive oil into the bowl and stir well. Cover with plastic wrap for 10 minutes, remove the covering, and fluff the couscous with a fork.

In a large pot, saute the cumin, turmeric, and garlic in the olive oil until softened, about 4-5 minutes. Add the golden raisins, cooked chicken, sauce, and chopped spinach.

Stir well to submerge the spinach in the sauce--if you need more liquid, add a cup of water--and simmer 20 minutes. Taste and adjust the seasoning with sea salt and pepper.

Put the couscous in a large bowl, ladle the chicken and sauce on top and serve immediately. Alternately, portion out the couscous, chicken and sauce into individual bowls.

Tip: when I have the time, I'll take the meat off the bones to make the dish easier to eat. The kids definitely appreciate that.

A Father's Day Brunch with Native American-Style Salmon

One dish that's become a favorite for our Father's Day brunch is a Native American-style salmon that can be prepared in the oven or the grill. Perfect to serve with toast, cream cheese, red onions, and capers with a green salad, grilled vegetables, and a simple dessert of bread pudding or fresh fruit and cheese.

Whether you prepare the salmon on-the-day or the day-ahead, it should be served at room temperature to bring out the sweet flavors of the fish.

Brown Sugar Salmon

Yield 4-6 servings
Time 2 hours marinade or overnight; 30 minutes

Ingredients

3 pounds fresh salmon fillets with skin on, preferably wild not farm raised, washed
3 cups brown sugar
1/4 cup kosher salt
1 tablespoon paprika

Method

Buy either fillets or the filleted side of a whole salmon. Carefully inspect the flesh to remove any bones that might have been missed. Pat dry.

Measure a piece of plastic wrap so that it is longer than each piece by several inches. Lay the plastic wrap on the cutting board.

Mix together the brown sugar, kosher salt, and paprika. Spread a thin layer of dry mix on the plastic wrap, lay a piece of salmon on top, then cover the salmon with another layer of dry mix. Fold over the ends of the plastic wrap so the salmon and dry mix are tightly wrapped together. Put the package into a plastic bag and seal.

The dry rub will become wet as the sugar-salt mixture pulls moisture out of the salmon. To prevent against spills, place the plastic bag on a baking sheet. Refrigerate at least 2 hours or overnight.

Preheat the oven to 400 degrees. If using a grill, turn one side to high, leaving the other side "cold".

Remove the salmon from the bag and peel off the plastic wrap being careful to reserve all the liquid. Line a baking tray with a piece of aluminum foil, place a wire rack on top, and put the salmon on the rack.

Put the marinade into a small saucepan and simmer 5 minutes until reduced by half. Baste the salmon with the sauce.

If using a grill, place the pan with the rack and the salmon on the cold side. Cover and cook 10 minutes, then rotate the pan so the salmon cooks evenly. Baste, cover and cook another 10 minutes.

In the oven, bake 10 minutes, baste, cook another 10 minutes and remove. I like my salmon on the moist side. Check to see that these cooking times give you the texture you like.

Serve at room temperature with bagels or toast, cream cheese, chopped red onions, and capers.

Variations

Add 1 tablespoon grated ginger to the basting sauce and reduce.

Add 1/4 teaspoon cayenne to the basting sauce and reduce.

Omelets for Father's Day or Any Day

When I was nine years old, my parents told me it would be fun if I made them breakfast in bed every Sunday. I was such a geek, I didn't know they were pulling a Tom Sawyer on me.

At first I practiced with something easy--scrambled eggs. I worked up to over-easy eggs and was very proud when I could plate the eggs without breaking or overcooking the yolk.

My sister, Barbara, didn't like to cook. She could be coaxed into helping me with some of the prep, but she wasn't happy about it.

In time my mother felt I was ready to take on the El Dorado of breakfasts: an omelet.

The first time I had one, I thought it was so great. The outer crispness contrasted with the custard-softness on the inside.

My mom taught me to use a big pat of butter to prevent the omelet from sticking to the pan. She made savory fillings, using a tasty piece of sausage, some mushrooms, spinach, and a bit of cheese. At times she'd switch gears and put something sweet inside, like fresh strawberries she'd cooked down into a compote.

For Father's Day one year she showed me how to make my dad's favorite filling: crisp bacon, sauteed potatoes, and cheddar cheese. Because he had an Eastern European sweet tooth, he liked his bacon dusted with sugar.

Over the years I refined what my mom had taught me. I found that sauteing the ingredients added layers of flavor and got rid of excess water.

On my limited student's budget in college, I learned how omelets could be a breakfast, lunch, or dinner. I could make the filling out of any favorite ingredients, even left-overs.

Sauteed sausages with potatoes and cheddar cheese. Steamed asparagus with herbed goat cheese. Sauteed spinach, mushrooms, zucchini, onions, and roasted tomatoes with Gruyere. Sauteed chicken livers, caramelized onions, and mushrooms.

Chopped raw tomatoes, sauteed spinach, onions, and garlic make a delicious vegetarian filling, add sauteed ham and cheese and you'll make a carnivore happy. Even a simple omelet filled with sauteed parsley, shallots, and garlic with Parmesan cheese was elegant and delicious.

The combinations are limitless.

The only difficult part of omelet-making is flipping one half on top and then sliding it onto a plate so it looks plump and neat. Using a good non-stick pan makes that easy. I still add butter to the pan, but it's very little and strictly for flavor.

My Father's Favorite Omelet

Traditionally what's inside an omelet is hidden by the fold. Sometimes I make them that way, sometimes, I leave the filling where it can be seen.

My father didn't like surprises so I always left his open so he could see what he was eating.

Yield 1 serving
Time 20 minutes

Ingredients

2 bacon slices
1 small Yukon Gold potato or 2 small fingerling potatoes, peeled, roughly chopped
2 tablespoons yellow onion or shallot, finely chopped
1/4 cup parsley, washed, mostly leaves, finely chopped
1 tablespoon olive oil
1 teaspoon sweet butter
2 farm fresh eggs
1 tablespoon cream, half-and-half, milk, or skim milk
1/4 cup freshly grated cheddar cheese

Method

Saute the bacon in a small frying pan (not the nonstick pan) until crisp, remove and drain on a paper towel. Set aside. Pour off the fat.

Add the olive oil to the pan, put on a medium flame and saute the potato, onions, and parsley until lightly browned. Remove and set aside.

Put the eggs and milk into a mixing bowl. Using a fork or wisk, breat the eggs until they foam.

Melt the butter in the nonstick pan, pour in the beaten eggs. Let the eggs begin to set. Place the sauteed vegetables on one half of the omelet. Sprinkle the grated cheese and crumble the bacon on top of the vegetables.

Using a rubber spatula so you don't scratch the surface of the nonstick pan, flip the side that doesn't have the filling on top of the side that does.

Carefully slide the omelet onto a plate and serve.

Variations

Before serving dust the top of the omelet with finely chopped Italian parsley or crumbled crispy bacon or cayenne pepper

Spread a thin layer of strawberry jam or a fruit compote on the top of the omelet before serving