Tuesday, January 25, 2011

Adorable Appreciation & Omelettes

One of our customers calls us periodically to come pick up eggs, and she came out to the farm yesterday. Not only did she brave our 2 miles of icy gravel roads, she brought us an adorable thank-you.
I guess my point here is that if there's someone in your life that you appreciate, don't forget to thank them! It means a lot.

So I also thought I'd post a recipe for something we actually raise here on the farm: omelettes! No, we don't raise omelettes (that would be cool), but we have some super tasty eggs. Tasty enough that people will brave 2 miles of icy roads for 5 dozen of them. But anyway, back to the recipe!
I know an omelette is a simple food, but it's what we had for dinner, is delicious, is super fast, and is easy. It's also great for a lot of the random leftovers in the fridge! The ingredients are:

eggs (I like 2-3. I make mine with 2 and Ryan's with 3)
milk (just a splash)
salt & pepper
fillings (mine are green onions, provolone cheese, and summer sausage)

First, throw a splash of milk in a bowl. You might even be able to skip this, but I always add it. I'm talking about maybe 1 tablespoon or so.
Add the eggs, salt, and pepper. If you're using green onions or something else that is spice-like, add it now. Paprika works well here, or really anything.

Whisk well. You actually want it both well-combined and to add a touch of air into it to make the omelette fluffy. 

Butter a medium nonstick skillet over low-med heat (yes, this picture is terrible. I apparently can't take pictures with my left hand while buttering a skillet with my right). You could probably use oil here if you want to.
Pour in the egg mixture and cover. This will need to cook for about 2 minutes.
Your omelette is ready for fillings when it looks like this: just set around the edges, and a little soupy in the middle.
Add your fillings. This is a good place for last night's taco meat, that tiny bit of cheddar in your fridge drawer, etc. Put it in half of the pan and run your spatula all the way around the edge of the omelette to loosen from the pan. Then slide the spatula under the half without the filling and flip it on top of the filling.
If you make a mess of this the first couple of times, that's ok! It will still taste good. Enjoy!

No comments: