I thought I was just going to make a green “scrambled omelet”. I know that real omelets take practice and all that, and I’m just not willing to waste the time and ingredients practicing when I just want some breakfast. I figured I’d let the egg sit a bit before scrambling to give it more of that “flat” flavor of an omelet and then scramble to make sure it cooked through.
First of all, if there’s such a thing as a “green omelet”, and I’m sure there is, that’s not what I was making. I came up with that name because I was using a bunch of green things from our garden – mint, basil, dill, plus some green onions from the fridge. On the other hand I was using some white things as well – regular onion, garlic, and chopped turkey.
I used up the last three of my fancy organic, omega-3 eggs. I finally talked myself down to buying the cheaper eggs after reading that the omega-3′s are not worth it. However I’m still not totally convinced – I haven’t found a definitive answer if they’re just “not worth it”, as in the cost doesn’t justify the benefit (but ultimately that’s up to me to decide), or if there is no actual benefit. My thinking has been that since eggs are simultaneously healthy and bad for you, I might as well push the healthy side.
I have a feeling that I’m ultimately going to end up with two kinds of eggs in the fridge, fancy ones for cooking and cheap ones for baking. Given that we already keep on hand multiple kinds of milk, rice, soy sauce, salt, cheese, etc… it’s not too much of a stretch to add eggs to the list.
So I poured my eggs in a pan over some melted butter on a medium-high heat and let it sit for a minute. Well after making sure all of my filling ingredients were in order, I turned back to see that my eggs were omeleting!
Too late to scramble, I dumped in the filling and folded. Not the prettiest thing, especially since I had to go back and try to open it up and add the cheese, but I think it counts as my first real omelet.
The mint leaves went on top because I had read, “Many cooks like to add chopped mint leaves to scrambled eggs, and omelets…” but to add at the end of cooking so they don’t turn bitter.
I was so excited to have made an actual omelet, it took a few bites before I realized what a strange taste combination I had come up with. Actually it turns out that since I was in such a hurry to add the filling, it didn’t get distributed evenly so any given bite had a different flavor. Some better than other… but I’d still eat it again.
For the record, here’s what went into my green (and white) omelet:
- three eggs
- chopped onion
- chopped green onion
- chopped garlic
- sliced turkey breast lunch meat
- fresh dill
- fresh basil
- fresh mint
- shredded Mexican cheese blend
My biggest complaint: I didn’t add enough cheese.