Recipes: breakfast

I recently learned how to make omelets. I mean really make omelets. I kind of knew how to make them before, but the flipping/folding part was always trial and error; oh, as well as the "I hope it's cooked through" part. Those days are long gone.

I discovered the trick in my cookbook (Food to Live By is the name of it). After it all turned out so well, I said to Matt, "How come I never looked this up in the cookbook before?" It seemed such an obvious place to look! I would look there to make anything else, why not omelets?

Okay, so if you're like me and don't know the trick already, here it is, straight from my cookbook:

(Start by making your egg mixture the way you like. For mine, I use one egg and one egg white plus a little salt and pepper. Whisk ingredients to combine.)

1. Melt the butter in a small (7 inch), nonstick skillet over medium heat. When the butter begins to foam, add the egg mixture. Reduce the heat to medium-low and cook until the eggs begin to set up along the bottom of the pan. Using a spatula, push the cooked egg gently into the center of the skillet, at the same time tilting the skillet so that any runny, unset egg mixture rolls onto the hot surface. Do this once or twice until most of the egg has set, 2 to 4 minutes.

2. Spoon the filling over half of the omelet. If the eggs are too soft for your taste, turn off the heat and cover the skillet with a lid or aluminum foil and let them sit for 2 minutes.

3. When the eggs are cooked to your liking, run a spatula around the edge of the omelet to release it from the pan. Place the skillet at an angle against the edge of the serving plate and carefully slide the filled half of the omelet onto the plate. Using the pan to help you, fold the remaining half of the omelet over the filling. Serve immediately.

For the omelet filling in the above picture, I melted a dab of butter, then added baby spinach, some diced tomato and onion, a bit of minced garlic, and cooked for about five minutes or until the egg mixture was ready. Once the filling was on the omelet, I added about a tablespoon of shredded parmesan cheese.

This was delicious! Even Matt enjoyed it (by the way, that is a marvel because there is no meat in this recipe)!