Greatest breakfast omelets EVER

21 Aug

In my quest for the carb-free(ish) life, I’ve stumbled upon two of the Greatest Breakfast Omelets Ever.  So good, in fact, I feel I must share them with the world, for they may actually even bring about world peace.

 

The ‘Taki, It Looks Grek to Meh’ Omelet
Every time I whip this dish up, Aunt Vula’s line runs through my head.  So I dedicate this one to the amazingly talented Nia Vardalos.  Uh-pah!

Ingredients (per omelet):
½ tsp unsalted butter
2 eggs
Feta cheese
10 large black olives

Prep:
Melt butter in a skillet over medium/medium-high heat.  In a bowl, scramble the eggs.  When the bottom of the skillet is completely coated in butter, add the eggs and allow them to spread across the pan in a round omelet shape.  While the eggs cook, cut 8 of the olives in half, and eat the other two.  When the omelet is firm enough on the bottom, carefully flip it with a sturdy spatula.  Over half the omelet, spread crumbled feta cheese.  Top the cheese with the olive halves.  Fold the omelet over, and turn off the heat.  Allow the cheese and olives to warm for a few moments in the skillet — a good time to fix whatever else you might like to go with your omelet.  (I recommend cherub tomatoes or whole wheat toast with butter.)  Serve it on your favorite plate, and enjoy the best meal of the day!

Best Omelet Ever
Not an exaggeration.  But you will need a Sam’s Club card (or a friend with one) to get the “sausage.”  It is NOT sausage — it is made from chicken, spinach & asiago cheese and shaped like sausage.  Be sure to remove the plastic wrapper, or else your omelet will have a whole other layer of (unpleasant) texture.  Sam’s also has the best deals and quantities for all the cheeses I use for my omelets.

Ingredients (per omelet):
½ tsp unsalted butter
2 eggs
1 Member’s Mark Chicken, Spinach & Asiago Cheese Sausage (available at Sam’s Club)
Ricotta cheese

Prep:
This one’s a little trickier to flip, so be prepared and be patient and be ready to increase your appreciation for ricotta.  Rinse “sausage,” remove plastic wrapper and cut it up.  Melt butter in a skillet over medium/medium-high heat.  Add the sausage.  While one side of the sausage pieces cook, scramble the eggs in a bowl.  Flip/stir the sausage pieces to cook the other side.  When the sausage is thoroughly cooked, add the eggs and allow them to spread across the pan in a round omelet shape — the trick here is to get & keep the sausage pieces spread out once the egg is added.  Do it quickly!  Allow the omelet to cook a little longer than the Grek Omelet — it has to be strong enough to support the sausage pieces when you flip it.  Flip the omelet very quickly but gently.  If any sausage pieces break out, put them back in place to await their ricotta “glue.”  Spread ricotta cheese generously across the most in-tact/sturdy half of the omelet and fold the omelet in half, adjusting the broken sausage pieces as needed.  Turn off the heat and allow the ricotta to warm for a few moments — a good time to fix whatever else you might like to go with your omelet.  (I recommend fruit or Shredded Wheat n’ Bran cereal or whole wheat toast with butter.)  Serve it on your favorite plate, and enjoy the best meal of the day!

BONUS Italian Omelet:
This nearly carb-free omelet was born in a moment of weakness.  After two months without a single carb I couldn’t bear another moment without Italian food.  Just because you can’t eat pasta, doesn’t mean you can’t enjoy the flavor of the Mediterranean paradise.

Ingredients (per omelet):
½ tsp unsalted butter
2 eggs
Marinara sauce (either homemade or from a jar)
Mozzarella cheese

Prep:
Melt butter in skillet over medium/medium-high heat.  In a bowl, scramble the eggs.  When the bottom of the skillet is completely coated in butter, add the eggs and allow them to spread across the pan in a round omelet shape.  Once the omelet is firm enough on the bottom, carefully flip it with a sturdy spatula.  Over half the omelet, spread marinara sauce.  Top the sauce with mozzarella cheese.  Fold the omelet over, and turn off the heat.  Allow the sauce and cheese to warm for a few moments in the skillet — a good time to fix whatever else you might like to go with your omelet.  (I recommend whole wheat toast with butter.)  Serve it on your favorite plate, and enjoy the best meal of the day!

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3 Responses to “Greatest breakfast omelets EVER”

  1. Miss Wisabus August 21, 2010 at 8:24 am #

    Mmm-mm good. Thanks for sharing, Jen!

Trackbacks/Pingbacks

  1. Dear Edward « jennifrwhite - September 12, 2010

    […] me to the top of a tree in a single bound, I find that I love guacamole more.  And Hersheys, and omelets, and twice baked potatoes.  It’s not me, it’s you…one bite from you would prevent me […]

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    […] Melt butter in a large skillet and prepare eggs for omelet as usual.  After you’ve flipped the omelet, drop 2 dollops black bean hummus on it and spread over ½ the […]

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