Tuesday, May 10, 2011

Omelettes are easy!

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Who knew? I sure didn't. All my life I've been intimidated by the omelette guy at all the buffets. I thought it was complicated, and given my questionable history with eggs, I backed off. I was out of my league.

Until last week. The first words out of Tim's mouth were, "I'd like an omelette, please." I started sweating. And googling. I didn't know what I was doing. I even called my mom, even though it was 4:30 in California. Still, I knew she'd be up.

No answer. She was probably painting Max's toenails. She does that sometimes.

So with all my other options rapidly disappearing, I just guessed. And hoped. And prayed. And went for it.

And it was good...great, even. So I bring you good news — you, too, can make an omelette. Now, you all know I'm not sophisticated at all. I eat lots of hot dogs and I have four cavities from all the Diet Coke I drink. I'm low-key, so I made this omelette low-key.

Let's get started.

Basic egg, cheese and potato omelette


Ingredients:
  • 4 eggs 
  • 1/2 cup cheddar cheese 
  • 2 slices of bacon 
  • Chives (optional) 
  • Olive oil (to cook potatoes with)
  • 1/4 cup milk
  • Onion
  • 2 potatoes, peeled
  • Salt and pepper
Directions:
  • We're going to start with the potatoes, because they take the longest. Go ahead and make them according to the instructions for my go-to breakfast potatoes
    • If you want to save time, which I always do, don't boil the potatoes — microwave them! Toss them in there for about 5 minutes then continue with the recipe. They'll be just soft enough.
    • Once the potatoes are prepared, set them aside.
  • Crack the eggs and whisk them in a bowl. Add the milk and a dash of salt and pepper and the chives. Whisk until well-combined.
  • Grab a small pan (this is important!) and put it on the stove on medium heat. 
    • You need to have a small pan; otherwise, it's going to spread out and be weird. So be normal and use a small pan.
  •  Spray the pan with Pam. If you don't, I promise, it'll stick. And that's just not right.
  • Pour the egg mixture into the pan and let it sit on medium heat until the bottom is well cooked and can be easily folded in half. This took mine about 5-7 minutes. The top half will still look gooey, though.
  • While that's cooking, go ahead and prepare your bacon however you feel called. Me? Microwaved bacon all the way.
    • Make sure the bacon is crispy. When it's done, crumble it up and set aside.
  •  Check on your eggs. If the side facing down can be easily lifted, add the cheese, bacon and potatoes and let it sit for a few minutes. 
  • After about 2 minutes, fold the omelette in half and let it cook on medium heat for another 2 or 3 minutes. 


This is a beautiful mess of a breakfast. As I mentioned, I'm not classy, so I don't have classy fillings, but I've read about some pretty great ideas. Here are a few:


Mushrooms * feta * bacon * spinach * cut up ham * sausage * ground beef * onion * peppers * cream cheese * sour cream * jelly * hot sauce

I'm sure there are about a million more options, but those are the best I could find. Serve your omelette with some toast and a few extra breakfast potatoes. 

Love and new discoveries,

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1 comment:

  1. I love the look of it. Seems all nice and tasty except for the bacon bit ofcourse, being a muslim. However, you can substitute that with some other processed meat and I am sure it would be just as nice.

    ReplyDelete

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