Summer OmeletteJuly 21, 2010 at 2:07 pm | Posted in Breakfast | 15 Comments
Tags: Breakfast, Julia Child Omelette method, summer omelettte, summer squash
Can you tell I like some eggs with my pepper? Three 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.
For the “omelette” this past weekend, it was more of a custard event. Using Julia’s method with large chunks of yellow summer squash, rough chopped green onions and tomato wedges, 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 three eggs (still looks like it got a little mangled in the wash) and added about a tablespoon of cream. Heating a combination of butter and olive oil, I sautéed cubed summer squash almost tender. I then added the green onions 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. On serving, I sprinkled with a little grated Parmesan.
Hub and I split the omelette, split the croissant, and 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.
Omelette with Fresh Summer Vegetables…
It’s What’s For Breakfast.