My omelettes almost always turn into scrambled eggs.
Not this time!
The other night I wanted an easy dinner, since I was exhausted after moving all my back to my apartment for the beginning of the spring semester. Since the apartment was only about 45oF (despite being set on 55oF all break), a warm meal was a must.
I had a block of Havarti Dill cheese that I’ve been holding onto for awhile, trying to find the perfect recipe. Eating it plain was of course an option, but I try to act like a civilized person. Most of the time. When I have to.
dash of 1% milk
1 oz Havarti Dill cheese, crumbled
1 tsp dill
1 tsp basil
1 tsp garlic powder
1 tsp onion powder
6 fresh spinach leaves
1/8 c chopped fresh tomato
1/8 c chopped green pepper
1/4 c chopped fresh broccoli
Salt and pepper to serve
Whisk eggs and milk and spices together. Add crumbled cheese. Pour into a pan on medium heat. Add torn spinach leaves and other vegetables. Let cook for 3-5 minutes undisturbed. When the edges of the omelet appear dry and cooked, carefully fold omelette in half. Allow to cook for 2-4 minutes more, then flip, and allow to cook for 2-4 minutes more on the other side.
Sprinkle with salt and pepper to serve. Enjoy!