June 18, 2011 - Omelet with cheese, onions, and garlic

I woke up this morning and first thing I went to the gym to get in a decent morning swim.  Glorious!  I’m still getting the hang of “sharing a lane” and my exercised induced asthma doesn’t like freestyle, but regardless it was good.  On my way home I declared “self, let’s make an omelet”.  So that’s what I did.

Ingredients:

• One Egg
• Splash of milk
• Dash of cheese (romano peccano shredded, since I use it for my mini pizzas)
• Onions, finely chopped
• Garlic, finely chopped.

I started to finely chop the onion, and I was doing a pretty decent job (I guess practice makes perfect) and I realized I was probably using too much so I stopped chopping, mid chop.  I used just one clove of garlic, and again realized it would probably be overpowering so I used half of it to make garlic butter for the toast I’d put into the toaster oven.  I melted a slice of butter with half of the finely chopped (and smashed) garlic, then I put it in the freezer to harden a little bit while I continued cooking.

I used my smallest frying pan, which for one egg was perfect.  I whipped the egg, milk, and cheese together and put them into the already hot pan.  I sprinkled on the onions and garlic.  Egg concoctions, I have realized, are a very artful science.  I’m not sure I’ve perfected it yet.  But basically I let it cook on low/medium until the I felt like I could flip half of it on top of the other half.  I was pretty concerned about the flip but it worked out alright.  I let it cook on one side then flipped the whole thing over and let it cook some more.  Then I plated the whole thing with the bread, and took the garlic butter out of the freezer, it hadn’t really set yet and the bread was not as hot anymore (and a little burned…woops) so that might have been a fail but I saved the rest in the fridge so maybe I’ll try it out later.

In any case, the omelet was ok.  There was too much garlic for sure, even though I could kill a vampire with the amount of garlic I typically consume.  I added a little Texas Pete hot sauce for dipping and the result was great.  I think the next time I’d try to add some more protein (i.e. ham?) or less onions and garlic.  I mean, for a post workout meal it was still ok.

This foodsperiment I give a +3 for taste, and +5 for easy cleanup.