Simple Western Omelette
Believe it or not, sometimes, I don’t really feel like cooking much… or eating “fancy” food, for that matter.
I’d gladly open up a can of smoked herrings and eat ’em straight out of the can, with a side of raw broccoli and avocado, all smothered in Frank’s, of course. Right Jordan? Right! (Jordan likes to tease me because I seem to always enjoy my avocados smothered in Frank’s. One quick look at my Instagram page, and you’ll have no choice but to agree with her!)
Sometimes, this feeling will last for only just a meal, sometimes for much longer periods of time.
I’ve pretty much been in this kind of mood for the past week. Food doesn’t really inspire me.
Don’t know if it’s because I’ve had to put my beloved CrossFit on hold because of my stupid knee injury, which means I haven’t been quite as active, or if I should blame it on the fact that it’s been so darn hot and humid lately…
All I know is I’ve been finding myself at a loss for inspiration in the food department. Not what I’d call an ideal situation when you’re a food blogger and need to come up with yummy recipes in order to earn a living.
So I hope you will forgive me for this rather basic offering, but hey, that was probably the fanciest meal I’ve had all week.
At least, I’m not sharing a post on how to crack open a can of sardines and smother an avocado up in Frank’s Red Hot. Count yourselves lucky, we’re having a super fancy omelette, complete with onions, bell peppers and smoked ham! Wow. Now isn’t that something!
Okay, I’m done making fun of myself… or well, almost. I can’t quite believe the amount of [lousy] pictures that I took in order to show you how I made my Western Omelette.
But next time you’re not inspired and feel like eating uninspired food, you’ll know exactly where to go to find the perfect recipe!
For starters, I threw my onions, bell peppers and smoked ham in a skillet set over medium-high heat. Oh, and I added some ghee, too. To prevent sticking, but mostly for flavor and because it’s so good for you!
This I cooked for about 2 minutes, just to soften the vegetables and warm up the ham some. I then removed the goods to a plate.
I then wiped my skillet clean and added more ghee (yay!) and put this back over the heat.
Eggs, coconut milk, baking soda, salt and pepper went into a small mixing bowl and got a good whisk, until slightly frothy. That mixture then got poured into the hot pan and got swirled around until my omelette was spread evenly over the entire surface of the pan.
I let that set for a few seconds, then I run a heat resistant rubber spatula around the edge to sort of break my omelette down a little bit, then I started swirling again. The goal is to get some of the uncooked eggs from the top to get under the omelette, so one needs not be afraid to break things up a little bit. A broken omelette makes for a much softer omelette!
I repeated this process 2 or 3 times until the top really started to set, then I took the pan off the heat and let my omelette sit, covered, for a few minutes until the top was pretty much completely cooked.
I then arranged my veggies and ham right at in the center of my omelette and proceeded to fold the edges inward toward the center, to cover my garnish and keep it nice and warm and comfy.
Once both edges have been folded, I carefully slid my omelette onto a plate…
And served my elaborate egg dish with an equally elaborate side of plain leafy greens and… whole radishes.
How’s that for ceremony?
Hey, at least I made some kind of effort to make it look pretty and garnished it with parsley. Oh, and in case you’re wondering what the little white bits are, I crumbled some of that “rough” coconut butter that got left behind when I made a batch of Smooth Coconut Butter. Told you I used that stuff as garnish on pretty much anything…
Despite its simplicity, this ended up being a very enjoyable meal. It sure started my day right.
And you know what? I think I’m not eating omelettes often enough, and I fail to see why because I happen to really like them.
Maybe I should be uninspired a little bit more often!
Simple Western Omelette
- Melt some cooking fat in a 10” non-stick pan set over medium-high heat.
- Add smoked ham, bell peppers and onions to the skillet and cook for about 2 minutes, stirring occasionally until the onions start to turn translucent, the bell pepper softens up and the ham is heated all the way through. Reserve to a plate.
- Wipe your skillet clean, add more cooking fat and place it back over the heat source.
- Add eggs, coconut milk, baking soda, salt and pepper and to a small mixing bowl and give this a good whisk, until slightly frothy.
- Pour that mixture into the preheated pan and swirl it around to spread your omelette evenly over the entire surface of the pan. Let the omelette settle for a few seconds then run a heat resistant rubber spatula around the edge to sort of break it down a little bit, then start swirling again. You want some of the uncooked eggs from the top to get under the omelette. Don’t be afraid to break it up a little bit. Repeat that process 2 or 3 times until the top really starts to set. Remove from heat and let your omelette sit, covered, for a few minutes until the top is almost completely set.
- Arrange your cooked ham and veggies in the center of the omelette and fold both edges inward toward the center, covering your garnish.
- Delicately slide your omelette onto plate and serve.