Whole30 Recipes – Omelettes

The very first day of my Whole30 I enjoyed the most bitchenest omelette ever. It’s become a staple for me ever since.

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Making a good omelette is an art. So as well as going over the ingredients, we’ll also discuss technique. Here’s what you’ll need:

-Clarified butter or olive oil
-2-4 eggs, depending on how hungry you are
-Sea salt and pepper
-2 cloves of garlic
-Fresh chives
-Sweet pepper
-Scallions
-Shallots
-Kale (Or chard or spinach, whatever greens you have on hand. Beet and radish tops work well for this too!)

Pre chop your greens into bite sized pieces. I like to do them in strips, as they stay nice and crunchy in the finished product. Crack your eggs into a bowl and add a sprinkling of salt and pepper, then beat with a fork until well mixed.

Put a few tablespoons of cooking fat in your pan, and heat it to just over medium heat. Make sure you have a nice even heat, and that your cooking fat is evenly distributed across the pan.

While the pan is heating, crush and chop garlic. Chop chives, sweet peppers, scallions and shallots. When the pan has a good even heat, dump the chopped stuff in and sautee. I like to use a flat wooden spatula for this. Because it’s fairly hot, Everything is going to cook fast, which means to avoid burning, you have to stand there and continually stir. After two or three minutes, dump in your greens and continue to sautee.

The timing here is a matter of preference. I like my greens to remain crunchy, so I fry them until they’re warm only, but if you’re looking for a uniform texture here, then cook them until they’re floppy. Just make sure to keep stirring, you don’t want anything to burn.

Now it’s time to add the eggs. Make sure that your pan inhabitants are evenly spaced, and then gently pour the egg mixture around the pan. Use your spatula to gently scramble the eggs, as if you were making scrambled eggs.

Keep scrambling until the eggs are about halfway taking form, but there’s still enough liquid to make an omelette shape. Let it sit for a few seconds, and keep checking the bottom with your spatula. Just when the bottom is cooked, go ahead and flip your omelette.

I’ve never successfully done this and had my omelette be pretty afterwards, so don’t worry if it’s a blobby mess. It will still be delicious, I assure you.

Keep checking the underside, and once it’s cooked, remove the pan from heat. Grab a plate and you should be able to just slide the omelette off of the pan due to the fat making everything slippery.

Nom nom nom… maybe I’ll have one of these for breakfast.

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