Yesterday evening I made an omelette for Cora!
She is such a wonderful person, in so many lovely and enduring ways. For this reason I cook for her. It was the most delicious omelette she had ever tasted, and truly a delight to see the look on her face as she took her first bite. To be perfectly honest, I was a bit surprised by Cora’s reaction. Now, I’ve made a few omelettes in my day, but I never thought of myself as a great omelette maker. Until now. Sometimes it just takes a little extra motivation, a little more faith, a little more immersion.
I decided to make myself the “same thing.” Hmmm. . . It worked! Again! I loved it. So much flavor bursting in different directions. I had never made an omelette quite like the ones I made last night. What a great feeling! To try something new AND have it work so well… Ahhh, the wonders of improvisation. : )
Behold the few SIMPLE ingredients (okay, slightly more than a few):
- 4 medium-sized Crimini Mushrooms, sliced
- Tiny bit of onion (optional), sliced
- EVOO
- 2 cloves garlic, chopped
- Handful of Kale, chiffonaded
- Nip of fresh Rosemary
- Smoked Gouda, freshly shredded
- Kalamata Olives, sliced (not too many)
- Fresh Basil, chopped
- Salt
- Pepper
Oh, maybe I should tell you a little bit about the stages of cooking that I used for this particular ingredient list:
In small saucepan, sauté mushrooms and onion in the extra virgin olive oil on medium-low heat for a few minutes before adding garlic and kale. Cook for about 5 minutes more before adding rosemary, pepper, and salt. Continue cooking for 2 minutes, then add olives and set aside. In another small to medium sized saucepan make 3 egg omelette (you can be liberal with the olive oil!). Cora and I tend to use water with the local free range eggs instead of milk. Of course, don’t forget to season with salt and pepper! When omelette is flipped, add cooked vegetables and shredded smoked gouda before folding in half. Plate the omelette, add more gouda if you so desire, then add basil and pepper and savor every bite!
Posted by: Nicolas 
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