Our World in Food

I love this word. It’s so round and comfortable. Oh, and they’re quick and easy to make if you want a nice breakfast.

Basic Omelet

This is a chard and cheese omelet with very lightly beaten eggs so that you can see the swirls of egg yolks and whites

Adapted from Mark Bittman. Makes 1 serving.

• 2 or 3 eggs
• 1 TB milk or cream
• 1 TB butter and/or olive oil
• Salt and pepper
• Any filling you want! Like ham, cheese, veggies, roasted potatoes etc…

1. Lightly beat the eggs with the milk and some salt and pepper in a small bowl.
2. Place large skillet over medium high heat and wait.
3. Add butter or oil and once hot swirl around the whole pan.
4. Pour eggs in and let cook for a few seconds without touching. Then push edges of egg into the center. Tip pan to allow uncooked eggs from the center to reach the edges.
5. Continue to cook this way until the omelet is mostly cooked but still runny in the center, another few minutes.
6. Now fill with whatever you’d like and fold in half. Slide the omelet off the pan onto your plate.
7. Enjoy immediately!

Basic, quick breakfast to accompany toast. It’s more about the technique for these rather than the ingredients.

Everyday Scrambled Eggs

Adapted from Mark Bittman. Makes 2 servings.

• 4 or 5 eggs
• 1 to 2 TB milk or cream
• 1 TB butter or olive oil
• salt and pepper

1. Beat the eggs with salt, pepper and liquid of choice. Heat butter or oil on skillet (preferably nonstick) on medium high heat.
2. Add eggs. Cook while stirring frequently. If eggs begin to dry, remove pan from heat and continue to stir until cooking slows down.
3. The eggs are done when creamy and still a bit “wet.”
4. Great to add grated cheese when the eggs are almost done. Or sauté onions beforehand and add them. Or mix some salsa and cheese into them near the end for huevos rancheros. Also, obviously, great with bacon!