Sunday, January 8, 2012

Sunday Omelette

Every Sunday morning when I'm home, I seem to follow the same routine. Sleep late, do laundry, play with the pups and oh yeah, make a delicious omelette. Usually the boyfriend has already gone to work and there's something kind of awesome about making a big Sunday breakfast. For myself....

I've told the boyfriend that when he does open his brewery and restaurant that he should definitely offer brunch on Sundays. And when he does, there should be this omelette on the menu or some variation....

Pesto Omelette

3 eggs (1 yolk & 2 whites-because when we are stuffing an omelette full of cheesy goodness, those 2 yolks we leave out are really important)
1 handful of spinach (you could substitute any green, swiss chard might be tasty!)
1/2-1 whole tomato (depending on how much you like tomatoes, usually I won't eat them, but in this omelette they really do add to it)
1/4 cup of chopped purple onion (any onion will do)
2 cloves of chopped garlic
1 TBS pesto
goat cheese (i'm not going to set a certain amount as it changes depending on if it's been a long weekend or i have a hangover)
canola oil or butter
bacon (optional, but do it)

1. Saute the chopped garlic, onion, tomatoes and spinach in a skillet. The spinach should be wilted and the tomatoes should be soft (or mushy). Set aside.

2. If using bacon (and you should), cook accordingly. If using bacon, it's less cleanup and mess to place the bacon on a sheet pan in the oven, 400 degrees for 8-10 minutes. Set aside.
*Tip: If using the oven method for the bacon, line the sheet pan with parchment paper.

3. After cooking the veggies and/or meat, scramble the 3 egg whites and 1 egg yolk. Season with salt and pepper (that's important).

4. In a non-stick skillet, melt a pat of butter and add eggs. When the eggs appear to be fully cooked on the bottom side and you are able to slide the flat eggs without them sticking then you are ready to compile your omelette.

5. Crumble the bacon and add to the veggies that were set aside. Stir in the pesto with the veggie/bacon mix.

6. When your eggs are ready, add the veggie/bacon/pesto goodness in a vertical line down the middle of the omelette. Top this mixture with crumbled goat cheese (as i said earlier, amount of goat cheese added is at your discretion.)

7. Using a spatula, flip the sides of the omelette over the center one at a time. Cook for 1 minute. Flip the whole omelette over so that the folded sides are on the bottom and cook for 1 minute.

PRESTO! You have an amazing omelette. I could have posted a picture of this amazing goodness, but I didn't think about that before I ate my omelette this morning. I'll shoot for next time, but trust me this is good.

*Also, an excellent side dish to your omelette if you want to go FULL THROTTLE are "Grandma O'Neal Potatoes." Super easy. Dice any type of potatoes (I used red potatoes this morning) and saute them with onions & garlic (duh) and some oil. Cook until crispy (I eat mine with ketchup.) Super easy and goes with any breakfast food. Yay for omelette Sunday!!!


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