Tuesday, December 18, 2012

Christmas Omelet with Cranberry-Blueberry Muffins

Dinner Place will be on vacation for a short while.
When I've cooked a bunch more, I'll be back.  Make merry! 

While it isn't the best time of year for tomatoes in North America, there are some.  In other places, there are beautiful tomatoes available because it's summer!  Wherever you live, this is a very simple and luscious Christmas morning breakfast just for you!  If you're sharing Christmas with a few other people, enlist help and make two at a time or turn the oven on and keep each omelet warm as you make the others.  However you do it, you'll be happy you did.  And you'll be good until dinnertime.

Add a little fresh fruit and maybe a cranberry-blueberry muffin (link below) for a larger meal.

Tender is the word.  Gentle is the method.  Don't over-mix or over bake.  Butter?
Here's the Dinner Place Link for my Cranberry-Blueberry Muffins.

christmas omelet for one

  • 1 teaspoon olive oil or butter
  • 2 eggs or 1 egg and 2 egg whites, beaten together
  • Pinch each kosher salt and fresh ground black pepper
  • 1/2 cup fresh spinach leaves
  • 4 large basil leaves, optional
  • 3-4 slices fresh tomato
  • Optional garnishes:  1 tablespoon salsa or grated cheddar  
Heat the butter or oil in a small, nonstick skillet over medium-high heat until bubbling (for butter) or nearly smoking for oil.  Meantime, beat together the eggs with the salt and pepper.

Pour eggs into the pan, let set about ten seconds, and lifting edge of omelet with a spatula, let the uncooked portion of egg slide under the cooked portion.  Repeat until eggs are set.  Add spinach, basil (if using), and tomato.

Fold omelet over using spatula and tip onto warm plate.  Serve warm or at room temperature with salsa or cheese, if desired.

Have fun cooking and taking care of yourself,

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