Weekend Brunch: Omelette


Hello, mes chers amis, mes chères amies. I hope you have been off baking bread.

During the week, I pretty much eat yogurt and fruit for breakfast every day, which I love and somehow don’t get tired of. It’s funny how breakfast seems like a much more personal affair than any other meal, and also okay to be repetitive. Perhaps it’s because we aren’t taught to take part in family breakfast the way we are for family dinner. Many people don’t even eat breakfast (silly people. Breakfast is delicious and awesome).

Brunch, however, is an occasion. Even by yourself, it feels much more leisurely, meant to be enjoyed over a long cup of tea. And that calls for something a little fancier.


You have heard about how I am obsessed with eggs. Well, here is another rendition of that enthusiasm.

Single Omelette
Cheese: asiago, cheddar, swiss...basically whatever you like (err on the light side in terms of amount)
Meat, if you want (chorizo would be good, or bacon pieces)
Veggies: zucchini, broccoli, garlic scapes, tomatoes, onions, potatoes...
2 eggs
A splash of milk (or water if you have none)
Salt, pepper, and other herbs/spices (I like oregano or parsley)
Olive oil

Grate the cheese and cook whatever meat you are using, if any. Gently sauté the veggies in oil for a few minutes until mostly soft but still a little crunchy. Take them out of the pan and put them on a plate, top with the cheese.


Mix the eggs with the milk or water and seasonings with a fork until smooth. Heat up the pan (it helps to have a small pan. I only have one pan and it is a 10-inch cast iron, which really is too big for a proper omelette, but somehow it worked out okay) with a little oil. Pour in the egg mixture—it should form a very thin layer. You can kind of swirl around the pan (again, this is hard with a giant, heavy pan) and lift up what is cooking to get the liquid layer underneath. This whole process takes maybe 30 seconds.

When there is just a little liquid left on top of the egg in the pan, add in your veggies/cheese/etc. Put them on one side of the omelette and then fold over the other half. Turn of the heat, slide it out back onto the plate (no sense in getting extra dishes dirty), and eat. Excellent paired with some buttered toast or home fries (cut up potatoes, either raw or cooked. Salt/pepper/paprika. Cook in hot oil in a pan until cooked and crispy).

This is from a few summers ago, and is a little thicker in a smaller pan, as you can (sort of) see.

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