You can keep your french toast and your waffles. When it comes to breakfast I want something savory. I guess you could just say I’m not all that sweet in the morning. 🙂
I hardly ever order omelets in restaurants. They are either waaay too big (really, who needs to eat 6 eggs in one sitting?), or the cheese isn’t melted, or the eggs are overcooked, or there is too much stuff in it, or…something. I just like mine better. And they are so easy to make. I usually make a 2 egg omelet, but you could make it with three if you have a bigger appetite.
In this case, I had a few simple ingredients on hand. Basil from my own garden, some organic grape tomatoes from the fruit stand, and fresh feta from farmer’s market. With ingredients that good, there was no need for anything else.
Tomato Feta Omelet
1/4 cup chopped grape or cherry tomatoes
1-2 tbsp sliced fresh basil
2 tbsp crumbled feta
Salt & pepper
Olive oil for cooking
Heat a small skillet (I use a 6 or 8″ non-stick pan for omelets) over medium heat. Make sure your pan is hot before you cook! Get all of your ingredients ready, it will come together quickly once you start. Beat eggs with a pinch of salt & pepper in a small bowl with a fork or whisk until very well combined. When your pan is hot add a drizzle of olive oil and swirl it around. If you flick a few drops of water in the pan and they sizzle, your pan is ready. Pour in the eggs and swirl around to cover the bottom of the pan. Using a spatula, push in or lift up the edges in different spots, tilting the pan to let the runny egg fill the spot and then doing another spot. You’ll end up with a bumpy moon-surface sort of omelet bed with no runny egg left, but eggs still a little glossy on top.
When the eggs stop running (but aren’t quite finished cooking), sprinkle cheese. Then put your other ingredients on one half. When the cheese is pretty much melted, carefully fold the bare half over the half with the ingredients, cook for another 30 seconds or so and slide off onto a plate.