After a somewhat crazy summer with writing and editing deadlines, I'm starting to settle into a more normal schedule again...which means I have time again to challenge myself to cook a new recipe from a randomly selected cookbook from the 64 (yes, 64!) currently on my bookshelf.
This week I drew the More With Less Cookbook, one I also cooked from on my previous version of this challenge. That time it was winter, so I made a nice hearty lentil-sausage soup--which wasn't venturing far out of my comfort zone, since this cookbook is my go-to source for lentil dishes.
But this time I tried something I've never attempted before: an omelet. (I know, I know. I developed a taste for eggs relatively late in life, so I'm just now developing my cooking techniques for them.)
Old-Fashioned Bread Omelet
Combine and soak 15 minutes:
- 1 c. bread cubes (I used fancy-schmancy farmers market organic white sandwich bread)
- 1/2 c. milk
Preheat oven to 325 F.
Combine in bowl:
- 4 eggs, beaten
- 1/4 c grated cheese (I used medium cheddar)
- 1/2 t. salt
- bread and milk mixture
- (I also added a bit of freshly ground pepper because this cookbook runs bland)
Heat in skillet:
- 1 T margarine (I used butter because it tastes better AND is healthier)
Pour in egg mixture and cook over medium heat without stirring, about five minutes. When browned underneath, place pan in oven for 10 minutes to finish cooking on top. Turn out onto hot platter, folding omelet in half.
Note that this assumes you have an oven-safe frying pan. If all of yours have plastic handles, this recipe will be right out for you. We have a nice set of stainless steel, picked up at a bargain because it had been the store's display set, which I love for having a sort of double robustness--you can cook almost anything in them AND throw them in the dishwasher. Way too many quality pots and pans aren't dishwasher safe, IMHO. Just because I'm something of a foodie doesn't mean I have all the time in the world at my disposal, nor that I enjoy the cleaning up part of the process.
So, anyway, this isn't the prettiest thing I've ever cooked, not by a long shot. It fell apart when I tried to fold it:
But it was quite amazingly tasty in a comfort-food sort of way. The bread gave it sort of a savory French toast effect. I'm sure you could vary the flavor considerably depending on what type of bread and/or cheese you chose. The cheddar didn't impart a very strong flavor, which was fine by me, but if you like your cheeses cheesy, you'll probably want a sharp cheddar or other strong hard cheese.
I think using good white bread was the right choice. Poor-quality white bread wouldn't have soaked up the egg and milk while still maintaining its breadly integrity the way this did, and a whole wheat, sourdough, rye, or whatever would've overwhelmed the delicate flavor of the eggs. (Sheesh. I sound like a judge on Iron Chef or Chopped.)
You can barely see it in the picture, but I accompanied the omelet with quick-cooked chard flavored with garlic, salt, pepper, and white balsamic vinegar. The combo worked, but really I think just about any bright, strong flavor would pair well with the omelet, not least such traditional breakfast goodies as bacon, ham, and fresh fruit.
I'm sure I'll make this again. It's quick, simple, nutritious, and tasty all at once.