When time is short and the fridge is full of leftovers no one really wants to see again, an omelet (perhaps with a green salad on the side?) is just the perfect meal. Anything and everything is fair game for an omelet. I have been known to add leftover chicken, pork, beef, mashed potatoes, baked potatoes, rice and every kind of cooked vegetable known to man. Add a little cheese and you have a meal worth eating.
First, check out the potential additions. What’s in your fridge? A chicken leg, fajita meat, one last pork chop? Any fresh herbs in the garden? Bits and ends from the cheese drawer? If you only have cheese, don’t despair. Cheese omelet is a classic.
Yesterday, I had a whole baked potato that needed eating. I always, always bake one more potato than we need because sometimes I find a black something inside that makes the potato inedible. If you know what causes this, please let me know. It is a mystery to me how a perfect specimen of a potato from the outside can have a rotten bit inside with no visible signs of how it got in there. Anyway, my extra baked potato did have the black something but it was small enough to cut out so I could eat the rest.
I chopped the potato up and warmed it in my non-stick skillet with a little olive oil. (Some people prefer butter for this. Use butter if you will, but add a drizzle of olive oil as well to keep it from burning too quickly.) If you have other vegetables or meats, chop and warm them in the same manner. (If you are going with only cheese, just warm the pan with a little olive oil/butter and skip ahead to the next step.)
Meanwhile, I grated some cheddar cheese with my favorite new implement, the Microplane. Most incredible grater ever! As you can see from the photos, my cube of cheese was very small. After I had grated plenty enough for my omelet, the cube hardly reduced at all. Talk about stretch the cheese! It performs the same miracle for Parmesan.
For an omelet like this, any cheese you have will do. I have used feta and chevre and various blues and Brie and Camembert and Tomme and many others. If your cheese won’t grate, just slice it up and put it aside.
I also headed out to my little backyard deck herb garden and harvested a bunch of green onion tops and then lightly beat a couple of pastured eggs. I chopped the onion tops very finely and added them to the egg.
Once your vegetables or meat or whatever are warmed through, add the eggs, sprinkle with sea salt and black pepper, and cover the pan.
Reduce the heat to low and let the omelet cook through. If you are feeling brave, you can try to flip it halfway through but, with the lid on and a low enough heat, this won’t be necessary.
Once the eggs are cooked, top with the grated or sliced cheese and put the lid back on till it melts. Serve!
* They clean your fridge.