Recipes from Red Sunflower Farm

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

Pictured: Omelet with sauteed onions, peppers, garlic, and goat cheese topped with roasted tomatoes and cilantro