Simply Delicious

In the last year, I have spent a lot of time thinking about what I did and didn't get out of my college experience. One of the stranger things I emerged with though was a dislike of omelets; I thought they were completely overrated. This seems a lot less strange when you consider that the only omeletes I ate were those thin sheets of add-in studded eggs that were folded in half and sprinkled with cheese a la campus eating establishment.
I was re-inspired this summer by the tortillas of Spain. They were crispy yet fluffy and substantially thick. They were really more closely related to a quiche than to the omelets of my past.
Since returning, I have played around with the omelet and have learned a few keys to success. The first is to get everything chopped and ready to go before putting anything in the pan. I usually use my smaller saute pan and start it with a pat of butter. I then put in my bulkier accoutrements; tomatoes (which is what I used this afternoon), onion, shallots or whatever the case may be.

Once things are cooked through, I pour my egg mixture (today it was 3 egg whites, chevre, some shredded taco cheese, salt and minced cliantro) over the chunky stuff.

Now comes the hardest part....patience. You can't fiddle with the omelet until it is ready to be turned over. I wait until there is barely any uncooked egg on the surface. The flip can be tenuous, I definitely eat more rustic (read: mangled) omelets than pristine ones - - but I like to think it doesn't influence the taste. After a good cooking on the other side, you can turn it out onto your plate and enjoy. I enjoyed my lunch creation along side a nice bunch of concord grapes.

.....We're Back!!!!

possibly for real.. lets find out.. Whoever posts the 2nd blog posting will get a prize!