Serves One or Two
Some mornings you don’t have the time or energy for extravagance – you just want to keep it simple. Well keeping it simple doesn’t mean sacrificing your taste buds to burnt eggs and Heinz ketchup! Coffee can surely help convince you that this simple, but savory omelet is well worth the few extra steps.
This uncomplicated recipe is a go-to for us when making breakfast for our guests because it can pair well with a side of organic sausage, or assorted chopped vegetables raw or sauteed fresh from the garden. We are starting to see beautiful herbs and veggies such as squash, zucchini and tomatoes in the garden which inspires us to make these omelets with fresh local eggs! This omelet will only take you 15 minutes to make, and only requires 4 food ingredients. So roll up those sleeves, grab that skillet and get to cookin’!
2 Tablespoons Half and Half
1/8 tsp salt
1 Tablespoon Olive Oil
½ cup Gruyere Cheese, Shredded
1 Tablespoon Scallions, sliced very thin
- In a small bowl whisk eggs, half and half and salt together
- In an 10 inch sauté pan (which will need a lid) heat olive oil on medium low heat for two minutes.
- Add eggs and scallions, stir slowly with a small utensil , to slightly scramble eggs without leaving any gaps where you can see through to the bottom of the pan.
- Middle of omelet will still be a little runny, which is okay. At this point add cheese and then cover with lid. Cook for 3 minutes or until cheese is melted and eggs have completely set.
- Using a rubber spatula, slide omelet out of pan onto cutting board. Roll omelet to form a small spiral log. Cut in half and serve warm.