Friday, May 18, 2012

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Cheese and Apple Omelet ='s why didn't I think of this before?

I'm dog sitting for the weekend and have access to the most tripped out, organic, vegetarian kitchen EVER!  We're talking not a single name brand package in sight.  Mason jars filled to the brim with grains, beans, spices, and teas for as far as the eye can see.  There's a garden in the back with more greens than even I can consume in a year, including edible flowers.  I haven't even gotten to the best part-an entire library of vegetarian cookbooks!  

(Cue cherub singing "Awwwww" soundtrack please)

I didn't even care that the dogs woke me up at 4:45am to be let outside.  I started browsing cookbooks and dreaming of breakfast while I waited for their perky arrival.   The result?  Cream cheese and apple omelets with a side of apple topped garden greens. I know. I know. You are thinking, "Really Joanie? Who has time for that?"  It took me 15 min.  If your knife skills are better than mine, you can probably knock an additional 4 min off that.  I took my first bite and said to the dogs, "Why didn't I think of this before?"

I've included all the directions, assuming you've never made an omelet before.  This isn't an insult to your intelligence, I happen to make really terrible, burnt omelets and found the cookbook instructions helpful.  I had a few "Ah ha!" moments along the way.  

Cheese and Apple Omelet
adapted from
How to Cook Everything Vegetarian by Mark Bittman

  • 4-5 eggs (makes 2)
  • 2 Tbsp milk
  • salt and freshly ground black pepper
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 3 Tbsp cream cheese, sliced in strips or pulled
  • Leafy greens
  • 3/4 of small apple, cored and chopped
  • 1/4 tsp cinnamon
  • Honey or agave nectar, to drizzle
- Combine apple, cinnamon together, top with a small drizzle of honey or agave and set aside

- Beat the eggs, milk, salt and pepper together in a bowl

- Put a med sized skillet over med-high heat and wait 1 min

- Melt butter, swirl until it foams, then pour in egg mixture

- Cook undisturbed for 30 secs, then use rubber spatula to push edges toward center.  As you do this, tip the pan to allow the uncooked eggs in the center to reach the perimeter

- Continue the process until the omelet is mostly cooked but a little runny in the center

- Add apple mixture and strips of cream cheese

- Hold pan at 45-degree angle so omelet begins to slide, fold in half

- Cook for about 1 min on each side

- Serve with a side of delicious greens topped with a few leftover apple pieces, drizzled olive oil, and salt & pepper to taste

Nerd alert photoshoot in the garden.  


Joanie Johnson, CHC
Motivated Nutrition

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