Open face omelette, ready to be folded.
Today's omelette is a delicious endeavor in creating a fresh, clean, crisp taste. I wanted to show what the omelette looked like on the inside because I wanted to prove a point, when you feel good on the inside, you'll be good all around.
that's what I did to this omelette. People, this omelette is all about clean flavor! I am thoroughly convinced you can make this and taste something wonderful. first a recipe:
- 1/4 of a medium sized tomato, diced
- 2 cloves sliced garlic
- 2 Tbsp chopped fresh basil
- 2 Tbsp crumbled feta
- 2 Tbsp Whole milk or real half and half
- 1 Tbsp unsalted butter
- 2 eggs
- celery seed (pinch)
- rubbed sage (pinch)
- salt (pinch)
Melt butter in cooking pan, hold 3 slices of garlic in reserve, smash the rest, and add to butter, saute. Beat eggs with salt and milk (or 1/2 & 1/2), and add to pan once garlic has browned on both sides. Allow eggs to firm up, add feta, tomatoes, remaining garlic, celery seed and sage. Once cheese is melted, and eggs are mostly firm, add basil, fold, and flip. turn off heat and wait a minute to allow the eggs to glue everything together. Remove, and add basil garnish.
What you get then is a wonderfully flavored and balanced dish. The tomato and feta combine smoothly, and the fresh basil fills your mouth, while the celery seed leaves it feeling clean. The sliced garlic adds a sharp spice, and the sage serves well as a background transitioning the flavors from feta and tomato, to garlic, to basil/celery finish. So far, this omelette has had the cleanest flavor of the three that I've made. y'all come over in a couple of weeks when I have more basil, and maybe even a fresh tomato, and I'll make you it!
I goofed the plating a little bit, wasn't holding the dish close enough, and broke the omelette a little bit, that' ok though, it's why we use a tasty basil sprig garnish! More pics:
Closeup of the omelette, pre-folding:
Ready to Eat! Chipped plate and broken omelette included for Wassassabi: