Tuesday, May 11, 2010

Scallion-herb omelet

Omelets are so delicious. This is a pretty simple, self-evident recipe, but I figured I'd post it anyway. I had one for dinner last night with a salad on the side. The volume measurements on the cheeses are little weird, but I think is the easiest way to describe it. Of course, you can use more or less based on your preference. I like putting the herbs in the egg because they get a little wilted, and so are not as grassy as they would be if they were in one mass in the middle of the omelet. This is also probably a bit more herbage than would be called for in any recipe, but I love all the freshness that comes from them. I think almost any combo of fresh herbs would be awesome!

There are a number of definitive writings and excellent explanations on omelet making. This is not one of them - it's just the way I like to make them. The two best sources I know of are Julia Child's explanation in Mastering the Art of French Cooking, volume 1, and Alton Brown's demonstration in the Good Eats episode.

Serves 1.

3 scallions, white and green parts chopped
1-2 t. butter
approximately 3 T. chopped fresh herbs (I used half parsley, half oregano)
a pinch of freshly ground pepper and salt
2 or 3 eggs
1 cubic inch cream cheese
1 cubic inch goat cheese
another pinch of fancy salt**

1. Heat a sautee pan (a 10" one with angled - not straight - sides should be good) over medium heat. Coat the bottom of a sautee pan with butter - you can just peel half the paper off of a stick and "paint" the bottom to make sure you've got full coverage.
2. Sautee the scallions for about 3-5 minutes till they're soft and fragrant, stirring occasionally. When they're done, set aside.
3. Meanwhile, wash and chop the herbs. Scramble the eggs in a separate bowl, and then whisk in the herbs and some salt and pepper.
4. Ready the cheeses - use your fingers to crumble them into pea sized pieces on a little plate.
5. If there is any detritus from the scallions on the sautee pan, wipe off with a paper towel. Replace the pan over medium heat and recoat with butter. Let warm for 2-3 minutes.
6. When it's hot, add the egg mixture. Stir a little bit to scrape up the egg that cooked immediately upon contact with the pan. Then, let it cook undisturbed for about a minute. Then, use a spatula to gently lift up the edges, and tilt the pan to let uncooked egg run underneath the cooked egg. Do this a few times at a few angles till the egg is no longer runny enough to move down the omelet.
7. Cover the pan and cook for another 30 seconds (this is to reduce the runniness of the egg in the middle. I like mine just barely cooked. Err on the side of underdone because there will be some remnant heat that will cook it a little more once it's on the plate.)
8. Remove the lid and place the scallions and cheese on one half of the omelet. Use the spatula to loosen the omelet from the pan, and transfer to your plate - cheesy half first - using a gentle wrist flick to flip the non-cheesy side over, folding the omelet in half.
9. Throw a little more salt on top, and serve.

** I finally went to Savory Spice Shop on Sunday, and got this amazing salt. It's pretty and delicious. Watch out for more recipes using wonderful things from Savory.

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