Wednesday, March 7, 2012
a gloomy day requires a second breakfast
If you've never tried cooking eggs in a well-seasoned cast iron skillet, you're in for a treat! I'm no expert at making omelets. I tend to over-stuff them, and then add insult to injury for omelet aficionados by eating mine with ketchup (learned that from my dad!). Nevertheless, I think this is the best way to go about cooking them. It makes for a nice outer crust, and soft, fluffy inside - Perfect for a rainy day breakfast (or two).
My Best Omelet
~serves 2 (plus 1 egg-loving baby)
2 Tablespoons butter
1/4 of a small onion, finely chopped
1 small mild pepper (or 1/4 of a larger one), finely chopped
2 mushrooms, chopped
1 small handful spinach, chopped
Dash of whole milk or cream
Small handful of cheese, shredded (I like cheddar or farmhouse cheese)
Salt and pepper to taste
Picante sauce to taste
optional: I also sometimes use up leftover hash browns in this omelet, too!
1. Melt 1 Tablespoon of butter on medium heat in a cast iron skillet.
2. Sautée onion, pepper, mushrooms, and spinach, for a couple minutes, then remove from skillet and set aside.
3. In a small bowl, scramble the eggs with a dash of milk and salt/pepper.
4. Add 1 Tablespoon butter to the skillet, and then the eggs. Cook on medium for a couple minutes until the edges begin to set.
5. Add cheese, sautéed filling, (hash browns if using), and picante sauce to half of the omelet, then fold over the other half.
6. Let brown, turning heat down a notch if need be, until eggs are cooked through.
note: at this point, I just cut the omelet in two to make it easier to transfer onto plates.
It certainly adds some sunshine to the gloom! Hope you enjoy it, too.