On a recent trip to the market, Hubby and I were able to get a great deal on eggs – twenty-five cents for a dozen. We checked the date – hadn’t expired. The eggs appeared fine. We figured twenty-five cents wasn’t a lot of money to risk. Besides, I make it a happen of testing my eggs regularly. We all know the easiest way to test an egg, right?
The Good Egg Test:
1. Fill a drinking glass with enough water to completely cover the egg.
2. Carefully place the eggs into the glass of water.
3. If the egg sits on the bottom, it’s a Good Egg. If it floats to the top, don’t use it.
Today is one of those lazy Fridays. I should be busy – it’s laundry and house chores day. (Chores – oh my goodness, am I twelve? I’ve got chores to do!) Yeah, I’ll get to all of that. Right now it’s just me, my cup of coffee and sixties music playing in the background. It was brunch time. I was in the mood for an omelette. Just one little problem – we didn’t have ham or mushrooms or any of the “usual” stuff I like in my omelette. We did have some smoked cheese in the deli drawer. There was part of an onion and some baby spinach in the vegetable drawer. And let’s not forget some Zima Tomatoes in the tomato basket. Sounds like the makings for a good omelette to me.
Quick note on the Zima Tomatoes – these are little orange grape tomatoes. I like to use them alone or with red grape tomatoes for a break in the color. They are sweet, and you could even eat them by the handful as a snack. If you don’t have Zima tomatoes, any small tomato will do.
Delicious Veggie Omelette for One
1/8 Cup Dices White Onion
1/4 Cup Baby Spinach Leaves, torn
5 Zima Tomatoes, chopped
1/4 Cup Shredded Smoked Cheddar Cheese
1/4 Cup Egg White
2 Whole Eggs
Salt to taste
Pepper to taste
Butter for pan
Note: the above measurements are approximates – eyeballing everything. You can add more, or use less if you like.
Dice a little white onion, set aside. Tear spinach leaves, set aside. Chop tomatoes, set aside.
Using a small grater, grate cheese. Set aside.
Heat a heavy bottom omelette pan over medium-low heat. Rub a little butter into the pan to prevent the omelette from sticking.
In a measuring 1-cup measuring cup, pour liquid egg whites (1/4 cup), then add two whole eggs. Using a whisk, whip egg whites and whole eggs until well blended. Pour eggs into the buttered pan. Swirl the pan to let the eggs coat the entire bottom. Season omelette with salt and pepper to taste.
When the eggs begin to set, spread cheese over half of the omelette. Sprinkle onions, tomatoes and spinach over the cheese. Once the omelette has fully set, fold over and serve. For a splash of color, garnish finished omelette with additional vegetables.
Thank you so much for stopping by. Hope you like my simple omelette. For more omelette ideas and techniques have a peek at Any Way You Spell it, Omelettes Don’t Scare Me!
Welcome to Rosemarie's Kitchen 