Saturday Mediterranean Omelette

My go-to egg dish is an omelette with whatever looks good in the kitchen.  We’re well-stocked this weekend, which made for a really nice Mediterranean omelette filled with sun-dried tomatoes, spinach, asparagus, kalamata olives, goat cheese and shallots.

Omelettes cook pretty quickly, so I find that having everything prepared is essential to a calm kitchen and all the ingredients cooked just right. We’ve acquired some nice little ingredients dishes over time, which makes prep a pleasure.

Have you ever been helping in a friend’s kitchen, asked for a little bowl and the best they have is a large soup bowl or a plate with a bit of a lip? Every well-stocked kitchen should have a variety of small dishes and bowls to hold everything from a teaspoon of spice to a half cup of diced veggies.

When I cooked this up, I started by sauteing the shallots and asparagus in a teaspoon of Nutiva Coconut Oil. I then added egg (four of them) and when that set, I added the rest of the goodies – sun-dried tomatoes, kalamata olives, goat cheese and spinach. I reserved a cup or so of spinach to quickly wilt in the still-warm pan, which I topped the omelette with when plating.

Omelettes are an easy, easy dish when you’ve made them a few times. They are somewhat dependent on the size of the pan (we can’t all have a full set of omelette pans, can we?), so you get familiar with how an omelette cooks in your pan the more you do it. This Mediterranean omelette turned out great – just right for a cloudy Saturday morning. Grade: A.