This weather has me feeling a bit cranky.
Sorry Mother Nature. I know you don't like to rush things, but come on! It's June!
The relentless rain and coolish weather here in the Northeast leaves me dreaming of warm summer days.
Until the sun shines again, I'm focusing on these Jersey fresh radishes, asparagus and mushrooms I got the other day at the market. I couldn't decide what to use first so I thought I'd bring them all together in a quick and easy omelet.
Until recently, I despised the idea of making an omelet. I guess it's because I've had a few failed attempts in the past, whether the eggs stuck to the pan, it was overcooked or it tasted blah. Recently, I watched a few videos and realized you do need to know a few key things to get it right. Here are the tips that helped me out the most:
First, don't use too many eggs (3-4 max). If you use too many, especially in a small pan, they won't cook right.
Second, you must use a really good non-stick fry pan and butter that sucker up!
Third, don't overcook the eggs! Nothing is worse than a dried out omelet! Once the eggs set along the side of the pan and are still slightly watery in the center you know you're done!
And finally, use the freshest ingredients you can find to make a killer tasting omelet!
I like adding seasonal ingredients to my eggs. Asparagus and mushrooms are quickly and easily sautéed right before adding in the eggs. The fresh crisp radishes over top add a bit of crunch and texture. Scallions add an extra burst of flavor! A sprinkle of crumbled feta isn't so bad either! Bye, bye blah omelet! One bite and you won't seem to mind the rain so much.
To all of you weather weary folks... I hope this omelet brings you a little piece of sunshine!
Simple Spring Veggie Omelet
- 3 eggs whisked
- ½ bundle of asparagus use only the softer top half sliced into 2 inches pieces
- 4-5 white mushrooms sliced
- 2 radishes sliced
- 1 scallion sliced green and white parts
- crumbled feta
- butter unsalted
- fresh thyme
- coarse salt
- Heat a non stick fry pan with a pat of butter.
- Sauté the veggies with a pinch of salt, until mushrooms are golden and asparagus is tender but still slightly firm.
- Remove from pan and set aside in a bowl.
- Melt another pat of butter in pan on low to medium heat.
- To the eggs add a pinch of salt and add them to the pan.
- Using a rubber spatula, start by moving the outer edges inward (for the first minute and a half) then continue to cook until set. (see tips above)
- Add the veggies to one side and fold over the other half of omelet.
- Top with radishes, scallions, feta and herbs.
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