A Morning Egg-venture: Omelette

An omelette is a perfect way to start a Saturday or Sunday morning.  It has those vegetables you need to start the day off healthy and kids love them too!  While most people like going out for weekend brunch, I love cooking at home because I get to stay in my pajamas. 🙂  Another great thing about omelettes is that you can customize them and include/exclude veggies depending on who you are cooking for.

*  *  *

Q: What did the chef say to the waiter when the waiter dropped his breakfast dish on the floor?
A: You’re a good guy, so Omelette that one slide.

*  *  *

Ingredients:  Serves 2.

•  4 eggs
• 2 tsp. milk (any fat percentage is ok)
• ¼ diced tomato
• ¼ diced onion
• fresh cilantro leaves
• 10 sundried tomatos
• 5 broken spinach leaves
• to taste, salt
• to taste, black pepper
• Trader Joe’s Chili Pepper Sauce
• Heinz Tomato Ketchup
• Pam Organic Canola Oil Spray (any non-stick cooking spray is ok)
• 2 slices bread (we ♥ sourdough)
• butter

Assembly:

1. Crack 2 whole eggs into a bowl.  Add the other 2 eggs, without the yolk.  Add the milk.  (Yolk is high in fat and cholesterol.  Don’t throw away the yolk!  See below.)  (Don’t throw away the egg shells!  See below.)
2. Beat the eggs and milk with a fork or whisker (not one from your cute little kitty cat).
3. Add a pinch of salt and a few pinches of pepper.
4. Put a pan on the stove on medium-low heat.  Spray the pan with the oil.
5. Add the sundried tomatoes, tomatoes, spinach leaves and onion.  Let the veggies cook for about 3 minutes.
6. Pour the egg into the pan.  Carefully spread the veggies using a fork so they are not all stuck in a clump.
7. Add the cilantro leaves on top.
8. Let the omelette cook for about 4 minutes (or until the bottom starts to set – you can check this using a spatula).  Don’t stir!
9. With a spatula, gently push one edge of the omelette into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.  (This ensures that the omelette is cooked completely.)
10. Gently flip the omelette over. Cook for another few seconds, or until there is no uncooked egg left.
11. Cut in half and put each half on a plate.

Serving suggestions:

• Serve with a slice of toast & butter.
• Serve with Heinz Tomato Ketchup and Trader Joe’s Chili Pepper Sauce for an extra kick of spice.

PRISERVE: 

• Don’t throw away the egg yolks!  Did you know that egg yolks make a great hair conditioner (for women AND men).  Beat the egg yolk well and add 2 tbsp. olive or baby oil.  Mix well.  Apply this homemade yolk conditioner.  It will make your hair really stiff but that’s ok.  Let it sit for 5-10 minutes.  Rinse off.  (You’ll probably want to wash your hair with shampoo & conditioner after this so you don’t smell funny.)  Egg yolk contains fats and proteins that add moisture to dry hair and olive oil repairs dry and damaged hair.
• Don’t throw away the egg shells!  Did you know that egg shells are good for your garden?  Crush the shells and add them to your soil to provide calcium to your plants.
• Don’t throw away the egg carton!  Egg cartons are meant to store fragile things like eggs (duh!).  So save your egg carton and use it to store holiday ornaments or other fragile items.  They are also great to sort and store pocket change, nuts and bolts for your tool area, buttons or any other tiny item.  Finally, if you go to the farmer’s market, bring your empty egg carton with you to transport the new eggs you purchase – the local farmers will surely thank you for sparing them the cost of packaging material.

*  *  *

Enjoy!
Pri
*  *  *

Step 5: Just the veggies straight chillin sizzlin.

Steps 6 & 7: Add the eggs and cilantro leaves.

What an omelette should look like.

But I like my omelette broken up.

Drizzle some TJ’s Chili Pepper sauce on the omelette.

Yum!

Chef Pri on a Saturday morning.

PRISERVE: mix 2 tbsp. olive oil with the un-used yolks

who needs gel when you have egg yolk?

my new hairstyle. thoughts?