Can you tell I like some eggs with my pepper? Four eggs, three dashes coarse ground pepper, a dash of salt, a sprinkling of fresh lemon thyme from the garden and about a tablespoon of cream… ready to be turned into an omelette.
Do you eat breakfast? Or are you one of those “I can’t eat in the morning…I don’t eat until 10:00, I can’t stand the smell of food in the morning, I skip breakfast to lose weight” people?
I eat breakfast. Actually I wake up hungry! With a full-time job, weekday breakfasts are usually fruit and oatmeal, or leftovers from dinner the night before. Oh yes, I can most certainly eat pasta, pizza, chicken or steak early in the morning. Anything but seafood… it just doesn’t sound good at 6:00am.
On weekends I try to whip up at least one big morning meal. Serving up a late breakfast holds us all day, no need to eat again until dinner.
I’m a firm believer in the Julia Child omelette. If you’ve never watched her video on the topic you’re in for a treat. It works! It works every time and it worked for me the first time I ever tried it. And it’s ready to go in less than 1 minute. Simple and fool proof.
For the “omelette” this past weekend, it was more of a custard event. Using Julia’s method with large chunks of yellow summer squash, bell pepper and chunks of tomato, your delicate layer of eggs would more resemble a paper towel that had been thrown into a washing machine with tennis shoes and rugs.
So, I increased to four eggs to make two omelettes to stand up to heavier vegetables. (still looks like it got a little mangled in the wash) and added about a tablespoon of cream. Heating butter in a small fry pan, I sautéed cubed summer squash almost tender. I then added onions, zucchini, and bell pepper and cooked until fragrant.
At that point I poured in the slightly stirred egg mixture and swirled, lifting edges, jiggling a bit and finally covering with a lid until almost set. Then I added the fresh tomatoes, folded the omelette, turned off the heat, covered with the lid and let it sit for a couple of minutes. I love chunks of tomatoes in an omelette, but not cooked. Just warm.
With some fresh fruit and a sprig of parsley for ambiance, it was delicious fresh breakfast.
We’re still waiting for Colorado Produce to hit our markets. We just now have new to market sweet corn, but that’s about it.
- 1 tablespoon olive oil
- ½ small sweet onion, preferably Vidalia, diced
- ½ red or yellow bell pepper, diced
- ½ small Summer squashi, peeled and cubed
- 1 small ripe tomato, diced
- ½ teaspoon lemon thyme
- 2 ounces fresh Mozzarella, cubed
- 1 tablespoon butter
- 4 large eggs
- 1 tablespoon cream
- salt and pepper to taste
- In an 8" skillet, heat olive oil over medium-low heat. Dice onion, pepper, and zucchini into small pieces. Add onion to skillet, cooking for 3-4 minutes then add zucchini and pepper. Stir and cook for another 3-4 minutes, until zucchini is tender. Remove from skillet and set aside.
- Melt ½ tablespoon butter in the 8" skillet, swirling until the bottom of the pan is covered. Whisk together 2 eggs, cream, ¼ teaspoon black pepper, a pinch of lemon thyme, and ⅛ teaspoon sea salt until eggs are slightly frothy. Pour into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and sprinkle 1 ounce cheese, half the tomato, and half the veggies on one side. Fold over and remove from pan. Repeat with remaining eggs.
Omelette with Fresh Summer Vegetables … It’s What’s For Breakfast.