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I went to the farmers market this morning and found some fresh eggs and the very first of the seasons local strawberries! Strawberry season around here is highly anticipated and sadly short, so I try to include them in as many meals as I can while they last. This morning I decided to take my eggs and strawberries, combine them with some basil from my backyard herb garden and some goat cheese from the fridge and enjoy one of my favorite breakfasts!

Step 1: Get Set Up

An omelette cooks pretty fast, so you want to have everything ready to go before you start. I was pretty hungry, so decided to make this one a two egg omelette. You can use as many eggs as you like. I usually use one or two, but when making these for my teenage sons I've used as many as 4. I also like to use a six inch cast iron pan and about half a tablespoon of butter.

Step 2: Prepare Your Ingredients

Use a fork to whip up the eggs with a tablespoon of milk, salt and pepper to taste, until they are frothy and bubbly. Roll up about 4 leaves of basil and cut them into thin strips. Slice up a small handful of berries and crumble up an ounce of goat cheese.

Step 3: Cook the Eggs

Melt the butter and get the pan nice and hot. Pour in the eggs and turn the heat down to medium. I try not to move them around too much, but I do pull the cooked eggs into the middle so the uncooked egg flows underneath and cooks.

Step 4: Add Your Toppings

When the eggs have almost set up add the cheese, strawberries and basil. The omelette will be easier to flip if you only put toppings on half. Let the omelette cook for about a minute, then carefully flip the omelette over on itself. I find a rubber scraper works best for this part of the task.

Step 5: Enjoy!

Carefully fold your omelette in half. I find the best way to do this is with a rubber scraper. I'll be honest, sometimes it works great, sometimes not so much. Today's omelette did not come out looking perfect...but I tried. Let it cook in the pan for another 2 minutes, then carefully slide it out onto a plate. Even though it didn't look perfect, it sure was tasty, and with my chocolate hazelnut cappuccino, I enjoyed every bite!

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