After years and years of a grain-based breakfast (mainly oatmeal), I find myself in new territory…leaning heavily toward protein. It’s been a good change, but one I didn’t see coming. I am a HUGE creature of habit when it comes to food (or at least I was). We’re talking oatmeal daily, even on HOT summer days!! Yeah, habit. But now my taste buds seem to be constantly on the lookout for new tastes and flavors, and that’s exciting to me!
Eggs are such nutritional powerhouses, and I know for years they underwent such scrutiny and developed a bad reputation, but it couldn’t be further from the truth. Remember when egg white omelettes were all the rage? I even took part in that travesty. But hold onto that yolk, that’s the brain-food of the egg!! That’s where the majority of the nutrients are…eggs are rich in choline (which benefits the heart & brain), iron, vitamins A, B6, B12, folate, and selenium. These nutrients are especially important if you are pregnant, nursing or a growing child.
If you’re interested in learning more about all the health benefits of eating eggs, check this out. Remember it’s also very important what type of eggs you buy and where you buy them. Last year I shared with you that we have a farm fresh egg connection, something I don’t take for granted. I know I’m BLESSED that a good friend of mine raises happy, healthy chickens…that roam, and dig, and scratch! Their eggs are like little treasure troves. Eggs the way God intended!!
Perfecting an omelette is something that I’ve developed over the years. It’s not something I tried to do frequently before my 30’s because I really didn’t think I liked omelettes. I preferred my fillings scrambled in with my eggs. Then one morning, on a romantic weekend getaway to Hutchinson Island with my husband (actually I was 7 months pregnant with daughter #2…so how romantic could it be? But it was a last hurrah before newborn and nursing days began again!!), we hurried wandered down to breakfast (at whatever time we wanted to, thank you very much!!). They had an omelette station as part of our breakfast, and watching the omelette being made was an eye-opener. The small skillet was swimming with melted butter, and hot before the eggs were added. I tucked the tip away for future use.
In preparation for this post, I googled some things…the proper spelling: omelette or omelet? Curious about others’ techniques when making an omelette. There is a lot of information all over the web to assist you, if needed (even videos on You Tube). Apparently there are some 15 pages in Julia Child’s Mastering the Art of French Cooking cookbook to outline the proper way to make an omelette. Of course, after watching Julia Child make an omelette on You Tube, it’s obvious that the French omelette technique is quite different from what we do in America. It’s an entertaining little video!
Mexican Omelette ~ A new favorite breakfast
2 free-range eggs, rinse well before cracking
Splash cream, half & half, whole milk or water
2-3 Tbsp organic black beans (I use canned)
1 tsp minced vidalia onion
1 Campari tomato, seeded & diced
1/2 tsp cumin
2-3 Tbsp shredded mexican cheese
sea salt & pepper to taste
Pull out all ingredients, and prep them. In a small skillet begin heating 1 Tbsp butter or a bit less. I set my stove dial between 6 – 7. While the pan is heating up, crack eggs into a small metal bowl. Add milk, cream or water…just a small splash. Add in salt and pepper to taste. Beat eggs till light and fluffy.
Pour eggs into a fairly hot skillet (the butter will be bubbly and possibly slightly brown), and reduce heat to medium (about 5 on my stove dial). HINT ~ If the eggs start getting too done(set) before you are ready to add the fillings, I usually just remove the skillet off the heat for a moment.
Immediately start to spread black beans along the top of the eggs. Then sprinkle in cumin, onion, tomato and cheese. As the eggs start to set on the bottom, flip one side of eggs completely in half to other side (like a taco). Lower the heat a bit more. After a few more minutes, you flip to the other side.
The technique for omelettes (like crepes) just needs a bit of practice. I remove the omelette when the middle seems to be set (not runny). Many times, I fold my omelette with two folds (pictured above) in which you will fold 1/3 of the omelette in toward center, and then roll omelette onto remaining half.
Serving size tips ~ I used a small skilled with 2 eggs which usually serves one. When making for my girls, I used the medium skillet, up the eggs to 4 and then cut it in half when done (serves two).
*Later this week I’ll share part 2 of this post which will answer the question: Where can I find free-range eggs locally?
QUESTIONS ~ What type of eggs do you buy? Have you made the switch to better quality eggs recently? Do you have a local free-range egg source already?
This recipe is linked up with Hearth and Soul Hop, Tasty Tuesday, Delectable Tuesday, Tempt my Tummy Tuesday, Slightly Indulgent Tuesday, Tuesdays at the Table, Let’s Do Brunch, Waltz on by Wednesday, Works for Me Wednesday, Foodie Wednesday, What’s on the Menu Wednesday, What’s Cooking Wednesday, Real Food Wednesday, Frugal Food Thursday, Thrilling Thursday, Simple Lives Thursday, Recipe Swap Thursday, Full Plate Thursday, Cooking Thursday, Friday Potluck, Friday Favorites, Friendly Friday, Fresh Clean and Pure Friday, Friday Firsts, Fun with Food Friday, Family Friendly Fridays, The Finer Things, Food Trip Friday, Pennywise Platter, Fight Back Friday, Saturday Swap, Homemaker Monday, Made by You Monday, My Meatless Mondays, Mouthwatering Monday, Mangia Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday & Monday Mania.