I’m a bit at a loss on what to call this one, as it has a number of flavours going on, so “country” was the winning word. The boyfriend told me this morning, “I’m going to go take a quick shower- have breakfast ready when I get back?” and when I inquired as to what this breakfast should consist of, he replied “Eggs?”- his typical response. I thought of what ingredients I had handy, and went through the egg options. Frittatas- eh, wasn’t in the mood to have a bunch of leftovers, and I needed to wash the muffin pans thoroughly from the leftover strawberry residue prior to re-using so… no to that one. Scrambled eggs- too simple, too boring. I had yet to make an omelette- I don’t like eggs, so I tend to stay away from egg-y foods- but thought, eh, my sister does it all the time, I might as well try.
Into the skillet went the following:
- 2 large organic brown eggs
- 1/3ish+ cup fat-free organic milk
- 6 drops of concentrated tomato paste
- 1 slice shredded mesquite deli turkey
- Shredded mozarella
- Parmesan sticks
- Freshly-cracked pepper & sea salt
The result was a large, thick, meat-like substance that I suppose was am omelette :). The boyfriend was convinced I had magically created a large portion of chicken for him, so large and thick was this omelette. The texture seemed really nice on the inside, ever-so-slightly runny where the melting cheese met the liquid egg. The boyfriend reported that the tomato paste taste was subtle, and that there were a number of flavours melding nicely on the plate. There was some decent burning on the top- mostly due to my lack of omelttery experience- but the boyfriend assured me that the “burnt protein taste” was nicely enjoyable and sophisticated. I’ll probably try something a bit different for my next omelette, but am rather content with my first whack at it!
