Wednesday, August 1, 2007
0 Recipe #6: Delicious Omelettes!
Yesterday I made gourmet omelets for dinner. (The dinner began with a simple salad & ended with a light and refreshing dessert of fresh canteloupe). Mi famiglia really liked the omelets (my mother proclaimed it was the best omelet she's ever had! She said "it was full of wonderful surprises -- just like me!" ;-) ), so I'm recording the recipe here for posterity:
Corey's Surprising Summer Omelette ("Quel surprise!" ;-))
3/4 tsp. butter (to season pan)
1/4 c. non-dairy "lite" creamer
1 oz. crumbled feta cheese
1-2 sprinkles of shredded asiago cheese
2-3 sliced fresh mushrooms
2 sprigs fresh oregano, use leaves only
4 sprigs fresh thyme, use only leaves & tender shoots
3-4 leaves fresh basil
3-4 sliced kalamata olives
salt & pepper to taste
Directions: Prepare all dry ingredients (including fresh spices & veggies) & put in separate bowls. Set aside. Mix together eggs & creamer. Season nonstick omelette pan with butter. Heat omelette pan to medium-high heat. Pour in egg mixture. Sprinkle feta cheese & asiago on top, followed by mushrooms & kalamata olives, and then fresh oregano, thyme, and basil. Grind fresh black pepper over omelette face. Turn down heat to medium-low. Fold omelette over as soon as eggs solidly congeal in pan.
Important Tip: Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, also harder to cook it evenly. Flip omelette when it's reached a light golden brown color, and cook for another 1-2 minutes, or until a light golden brown on both sides. Be sure to watch omelette carefully so it doesn't burn. Transfer omelette onto a plate. Et le voilà. You have a beautiful & delicious summer omelette!
Yield: Makes 1 serving.
Optional Ingredients: You can also add sliced sun-dried tomatoes (i.e., the kind that's not packed in oil), if you like. We were all out of them when I cooked this recipe, or I would've added them to the recipe.