This omelette I just made is delicious. Fresh mushrooms, red bell peppers, fresh spinach, Colby Jack cheese, topped with my favorite salsa. I’ve been fantasizing lately about starting a food-themed podcast; last night while I was driving home from Book People I caught myself composing a business plan around a pizza-specific theme. It will likely remain an unfulfilled threat for the foreseeable future, but who knows what will happen once I get this wedding thing out of the way.
Making omelettes in the morning has become something of a zen ritual for me. I try to dice all the vegetables I’ll use in a week in one setting on Sunday afternoons, as soon as we get home from the grocery store excursion. This makes whipping up a veggie omelette pretty fast, as I already have tubs full of diced bell pepper, zucchini, and squash. I slice the mushrooms fresh every day, which takes less than a minute. A handful of fresh spinach leaves, and maaaaybe a 1/4 cup of diced vegetables, depending on how stuff an omelette you want.
I sauté all the vegetables in butter with a clove or two of garlic. Sometimes I add salt and pepper, and if I’m feeling adventurous, either smoked paprika or cayenne pepper. I whip up one egg if just feeding myself, two on the weekends when we’re both home (I make one omelette and we just cut it in half). Melt some more butter (I use a 12 inch non-stick pan to do this) and coat the whole pan with the butter before quickly tossing the egg in. Then I have to pick up the pan and swirl the egg around until there’s a fairly even circle all over the flat bottom. Then it’s time to scoop the vegetables back in, covering half of the egg. I throw in a handful or slice of whatever cheese we’e got on hand, fold it the egg over the filling and flip every few minutes until both sides are browned.
Every morning I do this.