When I crave a savory breakfast, I lean towards the omelet. As an added bonus, omelets provide an additional opportunity for me to use up the odd-ball item in my fridge.
Ingredients
- 6-8 eggs
- 3 tablespoons butter
- 1/4 cup chopped chives or green onions
- 1/4 cup chopped ham (or whatever pre-cooked meat you have on hand)
- 1/4 cup shredded mozzarella cheese
- plus a bit more, if desired, to garnish
- FILLING:
- 1-1/2 cups chopped tomatoes*
- 1 tablespoon chopped fresh oregano
- *I used whatever was available in the garden, which included a handful of cherry and what I'll call "standard" (since I can't remember their names) tomatoes
Directions
In a non-stick frying pan -- over high heat -- melt a tablespoon of butter.
Once the butter is melted, add the filling ingredients and salt & pepper (to taste).
Cook until the liquid has reduced (a few minutes) then remove from the pan and set aside.
In the same pan, add another tablespoon of butter and melt over a medium heat. Swirl to coat pan.
In a bowl, whisk 3-4 eggs then add to pan.
Over the next minute or so you'll want to scrape the skin that's forming at the bottom of the pan and move the still liquid egg into the empty space. This will help the egg cook more evenly and make it a bit fluffy. Don't overdo it though, or you'll have scrambled eggs.
Sprinkle on top half of the remaining chives, ham, tomato filling, and cheese. Salt & pepper to taste and then cover with a lid -- which should help the toppings warm up and (in the case of the cheese) melt.
You should be ready after minute or so. Run a spatula around the omelet to loosen the egg from the pan. Then, hold your breath and flip in half.
If desired, add a few sprinkles of cheese on the top and close the lid again to melt.
When ready, remove the lid and slide the omelet onto a waiting plate.
Repeat for the second serving.
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