Today I was going to blog about the pasta I made last night, and it was going to be simple and tasty, but after I made this omelette I decided that this was by far a better recipe, and a lesson.
I can’t flip omelettes to save my life. I am what you’d call an ‘Omelette Retard’. Instead of turning over and becoming amazing-looking beautiful little omelettes, I have a monstrosity that is overstuffed, tearing, and, well, ugly. It’s also brown from sitting in the pan too long, probably too oily and calories? Don’t even talk to me about calories. However, despite the fact that my heart sank when I realised I wouldn’t be able to make a beautiful omelette that would be worthy of photographing (and my sweet potatoes were ‘caramelising’ (aka. burning) in the other pan, proving once again that multi-tasking in cooking does not work that well for me), I took one bite of this and I nearly cried tears of joy. TEARS. OF. JOY.
It tasted amazing. There I was fretting over the fact that it wasn’t pretty and I hadn’t styled it nicely, but at the end of the day it tastes phenomenal. So let that be a lesson to me – freaking out over the fact that it’s not the prettiest dish in the world is stupid. If it tasted terrible that’d be a whole different kettle of fish (like last night’s failed deep-fried okra which would’ve been fantastic… if I hadn’t tried to substitute cornmeal with polenta which just tasted too much like fried okra coated in uncooked polenta. Waste of two eggs, a bag of okra and half a packet of polenta! Was so disappointed I threw the whole lot away without even photographing it) but it didn’t, it tasted great.
So why the obsession with omelettes recently? When I was in Portland I had some awesome omelettes and so I put all my favourite elements together and made my own version. This is a vegetarian omelette, but feel free to throw some bacon in there (which would go wonderfully with the pear, and yes, I know, pear?! What?! Trust me. It’s awesome) or ham, or whatevs.
1 medium red onion, diced
2 small tomatoes, diced
1/2 courgette, diced
1/4 hard pear, diced
Handful of Red Leicester cheese, grated
Handful of spinach
Handful of mushrooms, sliced
2 eggs, beaten
1. Sautee the onion, courgette, pear, mushrooms and tomatoes together – make sure to add the mushroom and tomatoes last so that they don’t end up stewing.
2. Remove from the heat and set aside.
3. Pour the eggs into your pan and swirl around so that it covers the base.
4. Add your veggie mix on top of the eggs, add the spinach and cheese and allow to wilt and melt.
5. Fold your omelette over (if you’re like me and fail miserably at this step, it’s okay, you can still make it work, it’s in the taste, not the appearance).
6. Remove from heat, put on a warmed plate and shovel into your mouth, preferably with a fork, but if you wanna shove your whole face in there I’m not gonna stop you.
Sometimes we make beautiful things, sometimes we make ugly things, but as long as it all tastes good there are no complaints from this cook. Enjoy it and until next time, yo – peace and love.