Nourishing Meals by Mackey McNeill
Omelets
A wonderful omelet made on top of your own stove: it’s the simplest (and tastiest) fast food there is. Omelets are a great way to clean out your leftovers. And if you’re new to cooking, they’re the perfect introduction to creativity in the kitchen. Omelets are a blank canvas just waiting for you to test out what you like and what you don't like.
As you can see from the recipe, I am a fan of thyme with eggs. (Thyme’s also a great compliment to most vegetables.) If you like spicier foods, throw in some crushed red pepper flakes, cayenne pepper, or be generous with black pepper.
Omelet
2 eggs, whisked until a beautiful yellow
2 tablespoons milk of your choice
Salt and pepper to taste
Butter and/or olive oil
1 teaspoon dried thyme
Fillings of your choice, see notes
Toppings of your choice, see notes
A good omelet pan
Whisk the milk, salt, pepper, and thyme into the eggs. Heat the butter and/or olive oil in the omelet pan on low. Pour the egg mixture into the omelet pan and be patient. When the egg is mostly firm, add your fillings on one side of the omelet. Fold omelet in half with spatula. Add desired toppings and serve. Serve with a side salad for supper or toast for breakfast.
Filling Suggestions
Mushrooms sauteed in butter and seasoned with salt, pepper, and thyme
Smoked salmon
Sauteed peppers with onions and garlic
Sauteed garlic and spinach (consider adding a dash of sesame oil)
Sauteed potatoes and onions
Sauteed broccoli with garlic
Any leftover vegetable in your fridge
Diced tomatoes, onions, and garlic
Goat cheese
Topping Suggestions
Pesto
Roasted tomatoes
Chopped fresh herbs
Shredded cheese