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Omelette Envy
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df_recipes)
I had three eggs I needed to use up. And I thought I'd try making an omelette. To the best of my knowledge, this is the first time I've tried making one on my own from scratch. Still, how hard can it be? So I got me some mushrooms (my grocery store sells this "Stir Fry" pack that I like--it has a mixture of shitake, portabello, and button mushrooms), a tomato, and some sliced black olives, and waited for an opportunity to try my hand at omelette making.
So.
Three eggs, well beaten together with a little skim milk, salt, and pepper. Diced mushrooms, diced tomato, diced scallion, and sliced black olives. Crumbled mozzarella and grated asiago cheeses. Once everything was prepared, I heated some olive oil (on medium high) in my pan. This being my first time, I wasn't sure how hot to let it get before I added the eggs, but I seem to have picked the right time. I've watched chefs make omelettes on those little personal pans, and they use their spatulas to move the cooked egg away from one side and let the uncooked egg onto the pan. So I try that, and it works, oddly enough. *grin*
After the egg was almost cooked through, I put the scallions and mushrooms on top, followed by the olives and a few capers (added on the spur of the moment). I let them sit for a second or so, as I made sure the egg was still unstuck from the pan. Then the cheeses went on and I let them melt for a second before I added the tomato last. Then a little more waiting, because I wasn't sure the egg was cooked through yet, until I noticed the edges becoming brown and crisp. I grabbed my plate, and turned out an almost perfect omelette (if one goes by presentation, anyway), managing to fold it like a pro. I waited a minute more for the cheese to melt and then enjoyed my creation with a glass of red grapefruit juice.
And boy, was it *good*. The egg was thin (next time I might use one more egg for that amount of filling) but I like my egg thin. One thing I *hate* about omelettes is too much egg and not enough filling. My egg was nice and solid, crisp and golden brown on the inside, just moist within. The ingredients blended well, too. The complex flavor of the mushroom mix made a good background for the sharp scallions and the tart tomatoes. The even more tart capers added a highlight while the olives provided a sweetness. The cheeses were a delight--the mozzerella melted and combined the other ingredients like a dream and the asiago was just enough to make the whole dish sing.
I'm going to have to do that again.
df_recipes)I had three eggs I needed to use up. And I thought I'd try making an omelette. To the best of my knowledge, this is the first time I've tried making one on my own from scratch. Still, how hard can it be? So I got me some mushrooms (my grocery store sells this "Stir Fry" pack that I like--it has a mixture of shitake, portabello, and button mushrooms), a tomato, and some sliced black olives, and waited for an opportunity to try my hand at omelette making.
So.
Three eggs, well beaten together with a little skim milk, salt, and pepper. Diced mushrooms, diced tomato, diced scallion, and sliced black olives. Crumbled mozzarella and grated asiago cheeses. Once everything was prepared, I heated some olive oil (on medium high) in my pan. This being my first time, I wasn't sure how hot to let it get before I added the eggs, but I seem to have picked the right time. I've watched chefs make omelettes on those little personal pans, and they use their spatulas to move the cooked egg away from one side and let the uncooked egg onto the pan. So I try that, and it works, oddly enough. *grin*
After the egg was almost cooked through, I put the scallions and mushrooms on top, followed by the olives and a few capers (added on the spur of the moment). I let them sit for a second or so, as I made sure the egg was still unstuck from the pan. Then the cheeses went on and I let them melt for a second before I added the tomato last. Then a little more waiting, because I wasn't sure the egg was cooked through yet, until I noticed the edges becoming brown and crisp. I grabbed my plate, and turned out an almost perfect omelette (if one goes by presentation, anyway), managing to fold it like a pro. I waited a minute more for the cheese to melt and then enjoyed my creation with a glass of red grapefruit juice.
And boy, was it *good*. The egg was thin (next time I might use one more egg for that amount of filling) but I like my egg thin. One thing I *hate* about omelettes is too much egg and not enough filling. My egg was nice and solid, crisp and golden brown on the inside, just moist within. The ingredients blended well, too. The complex flavor of the mushroom mix made a good background for the sharp scallions and the tart tomatoes. The even more tart capers added a highlight while the olives provided a sweetness. The cheeses were a delight--the mozzerella melted and combined the other ingredients like a dream and the asiago was just enough to make the whole dish sing.
I'm going to have to do that again.
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Would not have done the tabasco, since I wasn't looking for spicy this go-round, but I have used it before on top and liked it.
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Now I need to learn how to make hash browns so I can try that.