I never used to eat breakfast. For years I would just sip coffee and orange juice while reading the newspaper and scanning the internet. Now, mind you, I love breakfast, but it was the one meal that I sacrificed in an effort to cut down on my overall food consumption. I figured that if I ate less total food in the day, and exercised, then it would all be good.
Thanks to a good friend I run three miles a day and lift weights, have done so habitually for about 12 years now, but lately it just hasn’t seemed to be getting the job completely done. I sometimes think I can just look at food and then feel it sticking to my ribs. So, I was just a little chagrinned when my doctor and good friend Louis Mayer said “Kevin, you need to cut back your weight.” Lou is one of those annoyingly “rail thin” guys. So I said, “Come on Lou, I eat very little in total and I don’t eat junk.” He said, “when do you eat?” I told him, and he laughed.
“You’re doing it all backwards,” he said. “Eat breakfast, then eat a light lunch, and a light dinner, it will do wonders,” he said. Apparently eating more early in the day, and then less later with a little in-between, will actually speed up your metabolism. So, here I am one month into this new regimen and I have to say, I am truly loving it.
I have always loved breakfast. It is and always was my favorite meal, but I felt I had to sacrifice something, and so breakfast got the axe. But, no more, and thus I can enjoy my omelets. And, I have got my omelet making down to an art. Oh, I am sure that there are chefs out there who can omelet their way right past me, but my omelets are absolutely delicious, if I might say so myself.
The key to omelet making is to “go slow.” Do not be in a hurry. And, the even greater thing about omelets is that they are personalized, you pick your own ingredients and make it all yours. So, here’s my omelet special this morning – probably went overboard a little (not probably, definitely did) just because I was sharing this one with you all. But, you get the general idea, just normally with a few less ingredients.
Put your omelet pan on the stove top to begin warming. You don’t want the pan too hot, otherwise the egg will start to fry as soon as it hits the pan, so just set the burner to low. Put another larger pan on a second burner and turn it to medium – I’ll explain this in a little while. Then, sip some Colombian coffee, drink a little orange juice, and turn on some Eagles or the Doobie Bros.
Okay, time to slice and dice your ingredients. This morning I went with 1 slice of white onion, ¼ of a yellow bell pepper, 2 scallions, 1 white mushroom, 2 spears of asparagus, 1 slice of an orange tomato, and ¼ inch of a Serrano pepper (seriously, no more, unless you have a steel mouth). Dice it all up. Dicing is therapeutic, so cut to your heart’s content until it’s all in little bite size pieces. Then, just for fun, I went with some of that pulled pork from last night, oh yeah (I like to push the envelope). Oh yeah, can’t forget the cheese, a mixture of cheddar and jack. There you go, but hey, you make your own omelet and pick your own ingredients.
Okay, now to mix the eggs. Take a tall Tupperware dish and break 3 eggs into it (tall so you can whisk real hard, heh!). Okay, add salt (a dash), ground black pepper a plenty, and – my favorite – a dash of Balsamic Vinegar (about ¼ teaspoon). Don’t laugh, it makes the egg a little browner, but fluffier and oh so delicious. Oh yes! Now, whisk it good, come on put some muscle into it.
Okay, back to your pan. Pour a little olive oil into the pan and turn the burner up to medium. Pour the egg mixture into the pan and just leave it alone and let it cook for a while. Sip some more coffee and orange juice. Enjoy the day God gave you.
Okay, when the egg is cooked enough so you can lift the side with a spatula, do so and tip the pan to let the runny egg slide underneath. Then, put it back down to cook for a few more minutes. When the egg is pretty near solid all across, get your ingredients and spread then across the egg. Then, fold it in half, put it back down and let it sit for just a minute.
Now, here’s the fun part. I am sure there are chefs out there who can juggle 3 balls while flipping their omelet into the air and catching it, top down, in their pan. But, unless you are one of them, here’s a little tip for you so you can flip your omelet with ease. Take that other larger pan (the one you put on the other burner earlier) in one hand, take the omelet pan in the other, place the larger pan over the omelet pan (holding one pan in each hand) and with two hands just flip so that the omelet pan is now on the top and the larger pan is on the bottom. Your omelet will drop ever so gently into the larger pan. Wah lah!
Usually a side of bacon is great, but I was all out this morning so I went with a slice of freshly picked Papaya (seriously, Matt picked it off the tree in the backyard yesterday), and a slice of Honeydew melon. Oh yeah, but hands off, this is mine.
Okay, that was a little overboard, usually not so big, but I made this just for you guys.
Go make your own.