If you don’t know it…I grew up on a farm. And as much as I wanted to get away from farming, ironically I find myself enamoured with it once again. Scott (more than me) has been gardening for a few years, has turned into sort of a self-sustaining, homesteading wanna-be. He cans, he makes soap, he’s always hunted and fished, but more now just for our food and he’s raised these from baby chicks…
Abby could name them…but all I know is Hershell is the wild eyed Banty rooster and Ellie is one of the black ones. We’ve had three hens and Hershell for almost two years now and the others he and Abby raised since last spring. Its a wonderful thing to see this little hen house growing…and producing. We are enjoying the fruits of their labor everyday. Heck its entertaining just to watch them!
I thought I’d share one of our favorites…the perfect omelet. No I’m no Pioneer Woman, but my daughter thinks this is delish…and well, if your 15 year old daughter thinks you did something good…it MUST be good!!!
THE Perfect 2-Egg Omelet:
2- farm fresh eggs (literally one of mine was still warm 🙂
1 tbsp milk or half and half
1/4 c. diced onions
1-2 c. fresh spinach
cheddar cheese (or whatever you like)
1 tbsp bacon bits
butter or olive oil
salt and pepper to taste
You’ll need a non-stick skillet to be successful with this. I found this little treasure at Ikea for like $5 bucks. Its the only thing I use this skillet for because I like to cook in cast iron mostly.
Melt about a tbsp butter and saute your onions over medium heat for about 3 min or until transparent and just starting to brown.
Add spinach. 1-2 cups depending on how much you like spinach and how many omelets your cooking up.
Saute spinach about 2-3 minutes till just wilted. It cooks down alot so you’ll end up with less than half than you started with.
Remove your cooked veggies to a plate. Beat two eggs and milk or half and half with a fork till well combined. I use milk because the fresh eggs are so rich it mellows them just a bit. Turn heat down to med-low. Add the egg mixture to the skillet. You don’t want to FRY the eggs. You want them to silently and slowly cook. You really don’t want to brown the eggs– just cook slow and steady. This only takes 3 minutes or so.
Before the egg is cooked through (stil wet on top) add the bacon bits if you like. Now here’s where I do different than most folks…I flip my omelet. Yes. I flip it. I want my egg cooked thoroughly before adding fillings…so flip. (enter BIG SPATULA)
Ooops…a little brown there. Adjust the heat according to how your stove/skillet work together. It doesn NOT need to cook for more than a few seconds on this side…just go ahead and remove from heat at this point.
Fill with the veggies, sprinkle a few tablespoons (or cups) of cheese and enjoy this beauty…I like salsa with it too. MMmmmm…
Calories…I estimate around 220 +/- for the two eggs (70 ea), cheese and fat (butter or olive oil). Spinach and onions barely have any. Such a great way to start the day!
Again…I’d like to thank the chickens…for making this breakfast possible.