One thing I love to do when I am watching what I am eating (more than usual), is make unique, healthy omelets. It keeps my meals interesting and keeps me from being bored of any monotonous routines. Because when a food routine gets monotonous, I start thinking about cheeseburgers. And chocolate. And cookies. And pizza. And a bagel.
Seriously. It has to stop.
I personally don't like going out to eat for breakfast, because I find that most breakfasts served at restaurants are crap. If you know how to make an omelet at home, why pay $20 to get someone else to make an omelet for you? Seriously! When did breakfast get to be $20????
I adapted this recipe from Ina Garten, because, seriously, I get a kick out of Ina Garten. She makes me feel calm. Paula Deen makes me want to drink butter, Ina Garten makes me want to take a nap in a farmers market. I love listening to her say things in French (like when she says Endive, she says En-deeve) and talk about Jeffrey.
I've learned a lot from Ina about the art of cooking eggs. And it is an art. Did you know that the folds in a chefs toque represent the 100 ways a chef should know how to make an egg? I'm not kidding! 100 ways!
The key to omelet making is to keep your stove over medium-low heat and let the eggs cook slowly. Also, beat the eggs very well before putting them in a pan, allowing them to get nice and fluffy.
Herb Omelette adapted from Ina Garten
- 1/2 tablespoon medium chopped fresh Italian parsley
- 1/2 tablespoon medium chopped fresh chervil
- 3/4 tablespoon thin sliced fresh chives
- 1 extra-large eggs
- 2 extra-large large egg whites
- 2 tablespoons milk
- Pinch kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 ounces plain goat cheese or cream cheese
Combine the parsley, chervil and chives in a small bowl and set aside.
Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
Flip the omelet, and remove it from the heat. Crumble the goat or cream cheese over the center of the omelet. Tri-fold the omelet and plate immediately.