Foods
Spurred by certain maddeningly complex social predicaments, I have begun to cook for myself and others quite a bit. This is an exceedingly pleasant and positive development, first because it is cheaper and healthier, but also because it is relaxing and allows me to exercise new skills in a regular, structured manner. Chief among the new things that I'm learning is an adventurous spirit, and a willingness to try new things.
For example, I have made a few omelets over the past week, having never attempted one before, or even observed their preparation. I had only a vague, theoretical idea of what was involved, but that proved to be enough when combined with a willingness to try. The chief impetus came from the garden fresh vegetables and eggs that I had been given, as I could be sure that the ingredients were delicious on their own, whatever my amateur methods might do to them.
Having already forgotten what I added to some scrumptiously baked corn-on-the-cob, I decided to begin writing down my recipes for the benefit of my future selves. I welcome the commentary and advice of anyone who knows about cooking in general or omelets in particular...
Cameron's Pretty Good Omelets
- 2 farm-fresh, local, organic, free-range chicken eggs
- ~1/4 cup shredded medium Cheddar cheese
- ~1/4 cup shredded Mizithra cheese
- ~1/4 cup cream cheese
- 1/2 of a bell pepper (green or whatever)
- a handfull of snap peas in the pods
- 1 medium tomoto
- 1 sizable leaf of rainbow chard
- a bit of butter
- 1 tbsp. or so organic (or otherwise fancy) olive oil
All quantities listed above are estimates from my memory; the overall mixture is roughly 1/2 vegetables, 1/4 egg, and 1/4 cheese. Each of the three cheeses should be given equal representation, and you should have more or less equal quantities of pepper, peas, and tomato with slightly less chard.
Begin by dicing all of the vegetables. Combine these in a frying pan with a quantity of olive oil and start them sautéing at medium-high heat.
Making sure to stir the veggies regularly, open and whisk the two eggs together. Mix in the two firm cheeses, then then cut the cream cheese into the mixture until the particles are about 1cm or less in diameter.
When the vegetables are done, remove them from the burner and spread them out in the pan. As they are cooling, butter a cast-iron skillet and start it warming on medium-high. Quickly combine the vegetables with the eggs, mix well, then pour the mixture out on the hot skillet, spreading it out evenly.
Note: If you are not cooking for yourself, or if you are feeling sassy, you might split this into two omelets. I have never attempted this, but as all of it on a medium skillet is pretty thick and slow to cook, I expect it would be just right as breakfast for two (sigh).
Pick at the edges with your spatula every few minutes; if they have developed a skin and lift without running, the omelet is ready to fold. Simply slide the spatula under one one half of the omelet and fold it over in one, swift motion. If it crumbles at all or otherwise doesn't go perfectly, DON'T PANIC, but instead fold any errant flaps and position any errant pieces as necessary to achieve the ideal form. The egg/cheese matrix should be fairly cohesive and sculpt quite readily.
I'm not yet certain how to determine when the omelet is done, or if and when it needs to be flipped. I recommend experimentation, though the solution probably depends upon the size of your pan, thickness of your omelet, exact temperature, and individual tolerance for underdone egg.
In any case, I have either gotten very lucky, or there is an awful lot of room for error in this judgment. Each of the three times I've prepared this the cues of completion have been different, but the final products, when eaten with buttered whole-grain toast, have been equally splendid.
Tasty Meal Time!