Mother’s Day is around the corner and I’m missing my mama. It’s been 11 years since we’ve even lived in the same state together, but being on the other side of the world is even harder. I wish I lived close enough to invite her over for a Mother’s Day brunch. And if I could, this is what I would make. These incredible omelets, with some muffins and fresh fruit on the side. This savory omelet is filled with fresh and flavorful ingredients (feta, tomato, spinach and avocado are the perfect combination, if you ask me) to create a delicious and beautiful dish fit for your queen. Hopefully one of these days I’ll get the chance to make this for her, but until then I may be requesting my husband to make this for my own Mother’s Day brunch ;). Omelets always seemed so intimidating, but the good news is that they aren’t. Speed is the key when it comes to making them, which also means that a delicious breakfast will be on the plate in under 5 minutes, you can’t beat that. It has taken me a few trial and errors to get it right, and I still occasional turn a failed omelet into scrambled eggs, but once you get the hang of it, it really is quite simple. And the results are divine.
Heat skillet over medium heat, add 1 Tbs butter and swirl to evenly coat skillet
Crack two eggs into the pan, then working quickly add half and half and whisk together. Don’t over beat, you don’t want to have scrambled eggs, mix until just combined
lift and tilt skillet until eggs are spread into a thin layer (like you would when making crepes)
Sprinkle with parmesan cheese, and dash of salt and pepper
Lift edges to loosen and once the underside is lightly browned (don’t over cook, although I tend to like mine that way), gently flip.
This is where I’m taking some creative control. A real french omelet is only cooked on one side then removed while the center is still creamy. I prefer my eggs to be cooked a little longer, so I flip it over and let it cook while I add the filling, but if you prefer it the other way, just remove it to the plate before adding the filling. Cover one half with tomato, avocado, feta and spinach
fold in half and transfer to a plate for serving
*makes one omelet
2 Eggs
1 Tbs butter
1 Tbs Half and half
1 Tbs shredded Parmesan cheese
Salt and pepper, to taste
Filling: diced tomato, diced avocado, crumbled feta cheese, chopped baby spinach leaves
Heat skillet over medium heat, add 1 Tbs butter and swirl to evenly coat skillet. Crack two eggs into the pan, then working quickly add half and half and whisk together. Don’t over beat, you don’t want to have scrambled eggs, mix just until combined then lift and tilt skillet until eggs are spread into a thin layer (like you would when making crepes). Sprinkle with parmesan cheese, and dash of salt and pepper. Lift edges to loosen and once the underside is lightly browned (don’t overcook), gently flip. (This is where I’m taking some creative control. A real french omelet is only cooked on one side then removed while the center is still creamy. I prefer my eggs to be cooked a little longer, so I flip it over and let it cook while I add the filling, but if you prefer it the other way, just remove it to the plate before adding the filling). Add filling ingredients to one half of the omelet then fold in half and transfer to a plate for serving.
Source | Cooking Light
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