Saturday, September 25, 2010

I'm at it again... a simple omelet

The little baby vegetables in the greenhouse are now big enough to use sparingly. Here is a scallion and a few small, tender leaves of kale:

6 eggs, 1/3 cup goat milk, salt and pepper to taste in the bowl. Washed vegetables:

Whisk the egg mixture with a fork and finely chop the vegetables. The kale is so young and tender that there was no need to remove the stems:

Melt 1 Tablespoon of extra-virgin coconut oil in a non-stick pan:

Don't have the heat too high:

Stir and cook the vegetables for a minute or two:

Carefully pour in the egg mixture:

When the edges start to look cooked, start carefully lifting the edges all around and allow the liquid egg mix to flow beneath:

When everything is cooked (do not overcook) it looks like this;

Carefully fold the omelet in half, remove pan from heat and let it sit for a few minutes while you set the table or make toast or whatever you need to do:

As always, this is more about a method than an exact recipe. You can use less eggs, other vegetables, add cheese, switch water for the milk, or whatever you like.

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