Just One Perfect Spinach Cheddar Omelette

one more omelette to post

Eggs tend to go from runny to rubbery in the blink of an eye so I have been working on a simple but foolproof omelette.   I heard on PBS radio one day….it was probably The Splendid Table….. how eggs need to be cooked slowly, over very low heat… which meant that I was going to need a good non-stick pan if I didn’t want to use half a stick of butter.  So here is the method and as you can imagine, the possibilities are endless for adapting this with your favorite ingredients. (fresh herbs and goat cheese?)  Don’t be turned off by the lengthy instructions;  it is so quick and easy that I make one just for myself quite often. I’m just trying to be helpful with details but the whole process takes only a few minutes. The key here is that the pan should never get hot enough to color the eggs at all….gentle, slow and steady is the name of the game.

**********************************************

an 8 inch good quality, non-stick skillet or omelette pan

plastic or rubber spatula

2 large eggs

2 teaspoons butter or olive oil

1 handful fresh baby spinach leaves, stemmed

2 tablespoons finely shredded cheddar cheese

salt and pepper to taste

Begin heating your skillet over low heat.  Crack the eggs into a small bowl and beat well with a whisk or a fork. Have the spinach leaves ready and sitting nearby.

Add the butter or oil to the skillet and swirl it around to lightly coat the surface.   Pour the eggs into the skillet and gently tilt it to all sides to spread the eggs out evenly. Season to taste with salt and pepper.  The eggs should be cooking very slowly; it will take a minute or two for the bottom to set but when it does, lay the spinach leaves over the top of the omelette (which will still be runny at this point) in a single layer.

Now you are going to flip the omelette over.  Begin by loosening the edges of the omelette with the spatula while gently shaking the skillet to see if the whole omelette will slip around in the pan, signaling that the underside is cooked though enough to hold the whole thing together.  When this happens, it will be quite easy to slip the spatula under the eggs and simultaneously shake the handle of the skillet and flip the omelette to the other side.  ( Imagine someone flipping pancakes in the air to get the idea of shaking the skillet…but of course we are going for a gentle flip here, one that will not send ingredients airborn and is controlled mostly by the spatula)

As soon as the omelette is turned, sprinkle with a light layer of cheese.  The second side will be cooked in less than a minute, at which point you can roll up the omelette, slide it onto a plate and enjoy!

eggs 2 to post

**********************************************

Fresh Herb and Feta Omelette with Warm Avocado, Asparagus and Cherry Tomato Salsa

Breakfast, brunch, lunch or supper….you can’t go wrong with this amazing omelette adapted from A Paridiso Year by Denis Cotter.  The amounts given below will make one large omelette that will easily feed 2.

*******************************************

6 spears asparagus, trimmed and cut into pieces

8 cherry tomatoes, halved

1 green onion, sliced

half a fresh red chile, seeded and sliced

2 tablespoons olive oil

4-5 eggs

2 tablespoons water

salt and pepper to taste

handful of fresh herbs (of 2 or 3 types, such as chives, parsley, thyme, tarragon, marjoram)

small handful of crumbled feta cheese

butter or olive oil to coat pan

half an avocado, cubed

In a small pan, over medium heat, warm olive oil.  Saute asparagus, tomatoes, green onion and chile until asparagus is crisp tender.  Set aside while you prepare the omelette.

Crack the eggs into a small bowl and whisk in the water.  Season lightly with salt and pepper.  Chop the herbs and crumble the feta and have them at the ready before you begin cooking the omelette.

Heat your omelette pan (med-high heat if it is non-stick and high heat otherwise) and brush with a bit of butter or olive oil.  Pour in the beaten egg and tilt the pan to cover the surface.  As the bottom cooks, lift up the edges and let the raw egg slide underneath the cooked.  Scatter the herbs and the feta over the length of the center of the omelette then fold 1/3 of the omelette towards the middle and repeat on the other side.

Just as the omelette is finishing cooking, toss the diced avocado to the vegetable mixture and return it to the heat just to warm through.

Remove the omelette to a plate and top with the warm salsa and serve immediately.  Serves 2.

*******************************************

Southwestern Deviled Eggs

Image

This fun recipe is adapted from Taste of the South (April-May 2011).  The original calls for a sprinkling of crushed tortilla chips so you can certainly do that if you want to simplify the recipe.  I wanted the shape and texture of these corn tortilla slivers and they only take a minute to fry.  If, like me, you don’t have one of those platters specially designed to serve deviled eggs, just use a sharp knife and take a tiny sliver off the bottom of each half egg.  That way, the eggs will stay stable on the plate and not roll about.

**************************************************

12 hard boiled eggs
1/2 cup sour cream
1/2 cup finely shredded pepper Jack cheese
2 tablespoons chopped green onions
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup vegetable oil
2 corn tortillas, finely slivered
salt to taste
coarse ground pepper
fresh cilantro
Cut the hard boiled eggs in half and mash the yolks with a fork.  Add sour cream, pepper jack cheese, green onion, chili powder and salt and mix well.  Spoon into the egg whites. Heat the oil in a small skillet and fry the tortilla strips until light brown, 45-60 seconds, and drain on paper towels.  Salt lightly. Garnish the eggs with the fried tortilla strips, chopped fresh cilantro, and a generous sprinkle of coarse ground black pepper.
**************************************************
Follow

Get every new post delivered to your Inbox.

Join 534 other followers

%d bloggers like this: